• MEDUM SIZE PGI Almagro aubergine
full of pepper 3 units
• D.O. En VERA SWEET PAPRIKA
• RED PEPPER.
• D.O. MANCHEGAN SAFFRON Petals And Leaves
SAFFRON.
Stuffing the aubergine
• AUBERGINE FLESH.
• D.O. MANCHEGAN LAMB GIZZARDS
• WHEAT FLOUR.
• Pepper And Salt.
• D.O. MANCHEGAN VIRGIN Essential Olive Oil
• BEER.
For cheese foam
• FRESH SHEEP CHEESE 250 grs.
• CREAM 500 ml.
• GELATINE 2 units.
Gelatine oil
• AUBERGINE´S SAUCE In The CAN.
• VIRGIN Essential Olive Oil 100 dl.
• WINE VINEGAR 50 dl.
• FISH TAIL GELATINE 5 units.
Fennel powder
• FENNEL In The AUBERGINE
Prepare lamb gizzards at cold (70 C) durante100 minutes andput aside. Cut the aubergines in two, extract the flesh from the inside and and then leave it int its very own broth. Create a tempura (flour, cold water, salt and beer). Stuffing the aubergine: Grind the flesh that people extracted earlier combined with the cheese and also the gizzards we hadput aside, add salt, pepper, essential olive oil and paprika, leave in
Gelatin oil: heat to boiling the aubergines broth in the can, go through a strainer and rectify vinegar and oil. Result in the gelatin with cold water and fish tails and blend using the broth, awesome within the fridge for 2 hrs. Fennel powder: Place the fennel in oven at 40 C for 12 hrs and when dry grind until powder is acquired. Foam cheese: Mix cooking cream with chopped cheese, mix with whisk until boiling, add salt. Use blender and add two sheets of gelatine, chill for one hour and set this mixture in whipping siphon. To complete: Drain the aubergines and incorperate your filling. Fry in tempura with light oil.
PRESENTATION:
WPresent on the plate, having a bed of red pepper, fried aubergine with gelatine essential olive oil, saffron petals and foam cheese.
SUGGESTIONS:
Eat warm combined with a youthful Airen wine from La Mancha.