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Una pata de pulpo 300 g

100 g de patata

2 g de ajo

10 g de aceite de oliva

1 cucharada de pimentón dulce

Pizca perejil picado

Mayonesa casera

Especias chimichurri (perejil, orégano, ají molido, ajo seco granulado, pimienta blanca y pimentón)

Panco frito

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Cocemos las patas de pulpo al vacío durante 5 horas a 77º.
	
Cocer la patata durante 20 min, machacarla y añadir un sofrito con el ajo, el pimentón dulce y sal hasta crear la textura deseada.
	
Para la mayonesa de chimichurri, simplemente añadimos las especias a la mayonesa casera hasta obtener el color o la intensidad de sabor deseada.
	
Por último, marcamos la pata de pulpo a la parrilla para que le de ese toque a brasa y procedemos al emplatado.


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12 espárragos frescos

2 huevos

6 fresas

Piñones

Aceite de oliva virgen extra

Vinagre de sidra

Azúcar

Mantequilla

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Elaboración

1 Pelar los espárragos y cortar la parte dura de atrás. Poner agua en una cazuela como para cubrir los espárragos y añadir una cucharadita de sal y otra de azúcar.

2 Cuando esté hirviendo añadir los espárragos y contar unos 10 - 12 min a partir de que vuelva a hervir. (El tiempo dependerá de si nos gustan más tiernos o “al dente”).

Vinagreta:

1 Trocear las fresas, colocarlas en un bol y añadir 6 cucharadas de aceite y 2 cucharadas de vinagre.

2 Tostar los piñones en una sartén, añadirlos a la vinagreta y mezclar.

Huevos “flor”

1 Poner un cazo con agua a hervir.

2 Cortar un trozo de papel film, pincelar con aceite y colocar sobre un vaso.

3 Romper el huevo encima y cerrar formando un paquetito. Cocer dentro del agua hirviendo 5 min.

4 Sacar y abrir el paquete con cuidado para que no se rompa.

5 Poner en una sartén grande una cucharada de mantequilla y otra de aceite.

6 Cuando esté caliente añadir los espárragos escurridos y dorar por todos los lados.

7 Servir calientes acompañados de la vinagreta y los huevos “flor”.

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Espárragos

Sal

Azúcar

Mantequilla

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Lava 10 espárragos de Navarra con agua fría. Con un pelapatatas quita la piel, de la yema para abajo. ¡La yema, ni tocar! Corta el trozo final que está duro y fibroso.
	
Pon 2 litros de agua a hervir en una cazuela alta, hasta que nos cubra hasta por debajo de la yema los espárragos.
	
Echamos la sal, el azúcar, 3 gr y una cucharada de mantequilla.
	
Cuando empiece a hervir ligeramente, introduce los espárragos unidos y atados con una cuerda o tela. Cuando el agua hierva de nuevo contamos unos 10-15 minutos, según el grosor del espárrago. Pincha con un tenedor para comprobar el punto. Es importante no pasarnos de cocción ya que los espárragos quedan aguados y con mal aspecto.
	
Apaga el fuego, retiramos la cazuela y volteamos el manojo para que el agua cubra las yemas también. Dejamos otros 5 o 10 minutos para que se terminen de hacer y escurrimos sobre papel absorbente. Los podemos consumir tibios o a temperatura ambiente.


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250 g Papada ibérica curada

300 g Maccheroni rigati

6 Yemas de huevo

70 g Parmesano rallado

6 cuch. Caldo de pollo

Pimienta molida

Trufa negra

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Poner agua abundante a cocer con un ratio de 16 g de sal por litro de agua. Una vez hervida introducir la pasta y cocer al dente.

Mientras la pasta esta cociendo, trocear la papada en cubos y saltear en una sartén a fuego medio.

En un bowl introducir las 6 yemas de huevo, el Parmesano y la pimienta al gusto, mezclar y reservar.

Cuando a la pasta le queden 2 minutos, colar e incorporar a la sartén con la papada, saltear. Añadiremos 6 cucharadas de caldo de pollo que terminaran de cocer la pasta.

Incorporaremos la pasta salteada al bowl con las yemas y removeremos constantemente para que no se cuajen.

Una vez bien mezclado y emulsionado serviremos en el plato.

Rallamos la cantidad oportuna de trufa encima y dejamos que suelte él aroma con el calor del plato.

Listo para comer.

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500 gr de antxoas

1 cebolla dulce

1 pimiento morrón

2 pimientos verdes

3 dientes de ajo

2 tomates grandes

1 cucharadita de pimentón

1/2 cucharadita de comino molido

1/2 cucharadita de pimienta negra molida 

Sal

Orégano

Aceite de oliva virgen extra

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Cubrir el fondo de la cazuela con aceite.

Trocear la cebolla y los pimientos y sofreirlos hasta que estén tiernos.

Añadir los ajos picados y el tomate cortado en dados, y cocinar todo junto hasta que el tomate esté hecho.

Agregar el pimentón, el comino, la pimienta, rectificar de sal y remover para que se mezclen los sabores.

Colocar las antxoas sobre la salsa formando una rueda, añadirles un poco de sal y espolvorear con orégano.

Tapar y cocinar 5 min, hasta que las antxoas estén hechas. Servir calientes.

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300 gr de antxoas limpias en filetes

1 cebolla morada

3 limas

Sal

Pimienta negra

Cayena en copos

3 naranjas sanguinas

1 cucharada de aceite de oliva virgen

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En un bol poner el zumo de las limas, el aceite, sal, pimienta negra recién molida, cayena y la cebolla cortada en tiras finas.

Mezclar todo y añadir los filetes de antxoa.

Reservar 10 min. en el frigorífico.

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Para servir, colocar en el fondo del plato unas rodajas de naranja y repartir por encima las antxoas con el jugo de la marinada.

Terminar añadiendo unas hojas de cilantro fresco.

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