Chef, pastry chef and the force behind an endless range of culinary businesses. Albert Adrià’s is not easy to pigeonhole. He is one the most adventurous figures in world cuisine. Winner of the Spanish National Gastronomy Award in 2018, his daring combinations, surprising textures and unique mise en place have caused a sensation. His latest passion is healthy bites with a cutting-edge twist and a commitment to the environment. The secret: exclusive ingredients and a harmony of flavours that can satisfy even the most demanding foodies.
“His latest passion is healthy bites with a cutting-edge twist and a commitment to the environment. ”
01
SOY/PESTO
Ingredients:
For the pesto
· 120g basil
· 2 cloves of bleached garlic (previous preparation)
· 40g of toasted pine nuts
· 100g of mild olive oil
· 40g of grated Parmesan
For the soy spaghetti
· 400g of soybean sprouts
For the blanched garlic
· 2 cloves of garlic
Others
· Tablespoon of extra virgin olive oil
· Crispy Parmesan (base recipe)
Parmesan cheese is one of the key ingredients in this recipe.
Elaboration:
Order: Spaghetti, blanched garlic, pesto and plating.
Soy spaghetti
1. Bring a saucepan with salted water to boil. Once it does, add the bean sprouts and leave for 1 minute.
Blanched garlic
1. Put the garlic in a saucepan with cold water and bring to the boil quickly. Drain and chill.
Pesto
1. Bring a saucepan with water to boil. Once it boils, add the basil leaves and leave for 30 seconds. Remove and cool quickly in ice and water. Drain well and blend with the rest of the ingredients.
Plating
1. In a bowl add the bean sprouts, the pesto sauce, a dash of olive oil and grated Parmesan to taste.
2. Mix well and serve in individual bowls.
02
Vegetable spaghetti with pilpil sauce
Ingredients:
Thistle mushroom
· 600g seta de cardo
Thistle mushroomCaldo de portobello
· 1kg portobello mushrooms
· 1kg large portobello
· 100g of ceps
· 2l mineral water
· A tablespoon of salt
· A tablespoon of soft olive oil
· Garlic oil
· 250g soft olive oil
· 40g garlic
Portobello pilpil
· 1l of Portobello broth (previous preparation)
· 100g garlic oil (previous preparation)
· 2g xanthan
· Shimenji Brown
· 150g shimenji brown
Sour cream
· 100g sour cream
· 25g mineral water
Others
· 3g chopped parsley
· 10g Parmesano Reggiano
Elaboration:
Thistle mushrooms
1. Slice the mushroom, reserve the rest for the broth
2. Square all the slices and reserve the other parts for the broth.
3. With a knife cut strips 12cm long by 0.5cm wide.
4. Reserve in airtight container covered by a damp kitchen towel or kitchen roll.
Portobello broth
1. Clean the mushrooms to remove any remaining dirt or dust.
2. Cut into 2 cm thick cubes.
3. In a wide pot add oil and heat.
4. Once hot, add the ceps and fry.
5. Next, add the sliced mushrooms and fry. Add a pinch of salt.
6. Finally, cover with water and boil for 2 hours.
7. Drain and reserve.
Portobello pilpil
1. Put the portobello broth in a measuring glass and mix with the xanthan.
2. Next, add the garlic oil in the form of a thread and emulsify with the help of an American arm.
3. Store in a bottle in the refrigerator.
Garlic oil
1. Sauté the garlic with the oil in a saucepan at a low heat until brown.
Shimenji brown
1. Cut the heads of the shimenji and reserve in an airtight container between damp paper.
2. Reserve the rest of the mushroom to make broth.
Sour cream
1. Mix the water with the cream with a rod.
2. Store in a bottle in the refrigerator.
Plating
1. In a saucepan, place 8 heads of shimenji with little oil and sauté.
2. Pour a little oil in a saucepan. When hot, add 100 g of spaghetti and fry.
3. Once the mushroom is cooked, season and add 50g of portobello pilpil and cook for 1 minute. It should not be dry.
4.Serve in a hot iron pan and sprinkle the chopped parsley in the center.
5. Serve with the grated Parmesan aside.
03
Melon and pink grapefruit ceviche
Ingredients:
Cantaloupe melon balls
· 1 ripe cantaloupe melon
· A 2.5cm ball remover
· Fried canta chulpe
· Soft olive oil 0.4o
· 50g of canta chulpe
· Orange tiger milk
· 20g ginger
· 20g red onion
· 10g fresh coriander
· 20g celery stick
· 200g lime juice
· 200g grapefruit juice
· 20g yellow chili paste
· 10g fine salt
Other
· Coriander leaves
· Extra virgin olive oil
· 12 grapefruit segments
Elaboration:
1. Peel the melon with a knife and cut in half.
2. Deseed and, with the help of a 2.5 cm diameter ball extractor, remove 32 balls.
3. Reserve the cuttings for another preparation and store the balls in an airtight container in the refrigerator.
Orange tiger milk
1. Pour all the ingredients in a blender and mix. Reserve in the fridge for 1h.
2. Strain, add salt and reserve in the fridge.
Fried canta chulpe
1. Heat the sunflower oil in a saucepan.
2. Add the canta chulpe, stir and cover.
3. Lower the heat and stir to prevent it from burning.
4. Once the canta chulpe is soufleed, remove quickly from the saucepan and place on a tray to cool.
5. Hot salt.
6. Store in an airtight container
