Llapingacho potato cake, peanut paste, crispy criollo chorizo, criollo diced veg and egg & truffle foam
0.75 h
4 raciones
Difficulty:
Media
Ingredients
LLAPINGACHO
1 kg monalisa potatoes
SAUTE
1 bunch spring onions
150 g leek
PEANUT SAUCE
100 g peanut paste
1 Figueras onion
100 ml chicken stock
50 ml single cream
salt and pepper
CRISPY CHORIZO
1 criollo chorizo
CRIOLLO DICED VEG
1 Italian pepper
1 ripe tomato
1 red onion
1 bunch coriander
50 ml extra virgin olive oil
Salt and pepper
EGG & TRUFFLE FOAM
300 g egg white
300 ml single cream
20 g tartufata truffle
1-2 loads gas
½ litre syphon.
Llapingacho
Peel the potatoes and boil. Then, drain and make a purée.
Sauté
Gently fry the spring onion with the leek. Do not brown much.
Peanut sauce
Fry some onion, then add in the peanut paste. Keep cooking and add the chicken stock and a little single cream, then blend. Rectify with salt & pepper.
Crispy chorizo
Finely chop the chorizo and put in the oven at 90º for three to four hours.
Criollo diced veg
Chop the onion, green pepper, tomato and coriander in brunoise. Mix well, season and add lemon & lime juice and a drizzle of extra virgin olive oil.
Egg & truffle foam
Fry up the egg whites in a pan until golden. Then, blend in a mixer with the cream. Add a little truffle butter and truffle purée. Blend very well. Rectify with salt. Pour through a strainer (not fine) and fill the syphon. Load the syphon and set aside. Remove the capsule, position the trim and leave in a bain marie at 65º.
Finish and serving
We make potato purée cakes mixed with the fried veg. Then, we mark them in a pan or on a flat grill until golden on both sides. The llapingachos are served with the peanut sauce on the one side and the egg and truffle foam on the other. We place the crispy chorizo titbits in a fun pattern and add the criollo diced veg and a few coriander seeds and flowers.
