Gastronomy Recipes
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PIGLETS WITH CEREALS AND CANDY TIGERNUTS

Ingredients

For the piglet
  •   1 piglet
  •   Salt
  •   Sugar
  •   Paprika from "La Vera"

 

For the broth

  •   2 kg of pork bones
  •   2 kg of chicken carcasses
  •   2 kg of red bones
  •   2 pork hands
  •   2 pork tails
  •   1 ham bone
  •   5 onions
  •   5 leeks
  •   5 carrots.
  •   20 pepper balls.
  •   3 l of water

 

For juice

  • 500 gr of broth
  • 50 gr of "Bristol cream" wine
  • 1 garlic
  • Pebrella (Thymus piperella)

 

For the quinoa

  • 100 gr of quinoa
  • 500 gr of broth

 

For tigernuts:

  • Tigernuts
  • Garlic oil

 

To prepare the plate

  • 2  broccoli flowers
  • Rice Paper
  • Venere rice
  • Apliati rice
  • Amaranth
  • Soya sprouts

Preparation

· For the piglet: Clean, cut and marinate in the mixture of salt, sugar and paprika for 12 hours. Clean, tipple and cook for 24 hours to 64.5 C degrees. Bone, cool and tipple in retractable bags. 

· For the broth: Toast in the pan the vegetables and introduce the bones in oven at 250 C degrees. Whiten the hands and the ham bones: introduce in the pan and moisten with water. Cook for 8 horas ad tipple.

· For the juice: Raise the broth with the garlic, "Bristol cream" and the pebrella, reduce and texturize. Tipple.

· For the quinoa: Cook the quinoa in the broth for 12 minutes with truffle butter.

· For tigernuts: Sweeten the tigernuts with the garlic oil and later divide them.

· To prepare the plate: Souffle all rice, place the quinoa and cereals, roast pig confit and finally add tigernuts, soufflés and broccoli.

The Piglets with cereals and candy tigernuts is a creation of Jorge Breton and Antonio Aliaga, chefs of the La Sucursal and Vertical.