Photography recipe
Fotografía Chef Signature Chef

Method:

 

Cut the bacon into cubes of 2 cm side, put in an iron skillet and fry over low heat for 3 hours, stirring occasionally.
Remove from heat, drain and let the lard cubes to cool on paper towels. With the help of a potato masher squeeze residue fat from cracklings.
Place the crab in the freezer for 30 minutes and subsequently in the oven for 50...

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Method:

 

Cut the bacon into cubes of 2 cm side, put in an iron skillet and fry over low heat for 3 hours, stirring occasionally.
Remove from heat, drain and let the lard cubes to cool on paper towels. With the help of a potato masher squeeze residue fat from cracklings.
Place the crab in the freezer for 30 minutes and subsequently in the oven for 50 minutes at 90 degrees steam, taking care to place it over a grid with a baking tray below to collect the juice that will release during cooking.
After 30 minutes, transfer the crab back in the freezer and filter the collected juices in the tray and refrigerate.
Remove the crab from the freezer, with a meat mallet gently break the shell, claws, body and feet.
With the help of a toothpick pull out all the pulp from the shells and refrigerate.
Remove the outer leaves from the plants of endive hearts and split into four parts by cutting length side.
Fill three-quarters a small pan with extra virgin olive oil, place in oven and bring the oil temperature to 100 degrees, remove and immerse the endive for 10 minutes.
Pour into a tall glass the beer and crab juices set aside, emulsify with an immersion blender pouring a steady amount grape seed oil.
Wash and dry the leaves of red mustard.
Place the bottom of the plate two hearts of endive, place the crab meat in a hot water bath few minutes and season with the beer emulsion. Continue with the leaves of red mustard, grated Cheddar and a sprinkle the chopped cracklings, finish with a little more of emulsion.

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Ingredients 4 persons
  • A crab (granciporo) from 800/1000 gr
  • three heads of Belgian endive
  • 50 salad leaves red mustard
  • 500 gr. fresh lard
  • 100 gr. Cheddar English unseasoned
  • 100 gr. grapeseed oil
  • 150 gr. Red Ale Beer
  • salt
  • extra virgin olive oil
Recipes. The Cook & Chef Institute