Thursday, 6 July 2017

Torrezno of innovation

Today we want to introduce you a curious torrezno that will delight everyone. The chef in charge of this recipe is Carlos Aldea, Chef of the Parador de Soria, and one of the young promises of gastronomy. We assure you that you will love it!

Ingredients for 5 servings:
- 18 oz of marinated bacon
- 53 oz of whole milk
- 3.5 oz of tomato
- 1.3 oz of celery

- The previous day cut the bacon marinated in 5 pieces of a thickness of 2 fingers approximately.
- Leave to stand for 8 hours uncovered.
- Remove the skin of the torrezno without leaving any meat. Reserve both parts separately.
- Preheat oven to 200°.
- Place the five pieces of crust in the oven tray and top with something that weighs and withstands the heat, so they will not bend during the 15 minutes of cooking. The result will be crispy roasts.
- To prepare the mousse we add in a saucepan the milk and the lean one of the torrezno (the meat that we had separated of the skin).
- Cook over low heat until the bacon is cooked and tender.
- Reserve a third part of the cooked bacon to decorate and the rest we crush until obtaining a uniform cream.
- Let cool the cream and, once cold, mount the mousse with a blender with the attachment of the rods.
- Put it in a pastry bag.
- Wash and cut the tomato into small squares of the same size and the celery in slices of the same thickness.
- Serve putting the toast of the skin of the torrezno, a little mousse and, to decorate, a piece of tomato, another of celery and another of the cooked bacon that we had reserved.

Bon app├ętit!

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