Chanterelles preserve
Ingredients
250g wild chanterelles
3 garlic gloves
Pinch of salt
Thyme
Fundamento olive oil
All you need to do is to bake the mushrooms at 200ºC until golden and lightly crispy. Then, fill up your sterilized jar with the cooked mushrooms and cover it with olive oil.
You can use them later on toasts, risottos, and pastas.
Snapper crudo, charred eggplant, almond ajo blanco
Ingredients
1 aubergine
400g fat white fish
Fresh mint leaves
Lemon
Ajo Blanco
200g of the inside of white sourdough bread
150g almonds
1 tablespoon of Fundamento
Salt and pepper
1 clove of garlic
+/- 200ml of cold water
1 tablespoon of vinegar
Blend all the ingredients for the Ajo Blanco until the mix gets smooth and silky, and refrigerate it. Ajo Blanco is a cold Spanish soup.
Meanwhile, roast a whole aubergine in the oven at 200ºC. In the end, fire it with a blowtorch for extra smokiness; this last part is optional.
Once the inside is soft, blend it with a tablespoon of Fundamento and a pinch of sea salt.
Find your favourite plate.
The first layer is the Ajo Blanco, and the second layer is the charred aubergine. Top it with the fish, then the mint leaves.
Use lemon zest for an extra citrus punch and some drops of olive oil to conduct all flavours.
Pão-de-Ló with organic extra virgin olive oil
Ingredients
4 whole eggs + 1 yolk
100g white sugar
20g T55 wheat flour
20ml of Fundamento + extra for serving
Fleur de sel
Preheat the oven to 200ºC. Prepare a 20 cm diameter pan lined with parchment paper.
Beat the sugar, eggs, and egg yolks with an electric mixer until light and fluffy (10-15 minutes). Add one egg at a time and beat well between each addition. Add the olive oil, sift the flour, and fold it into the dough without beating.
Pour the dough into the pan and bake for 8 minutes or until the cake starts to solidify.
Set aside for a few 4 hours and serve at room temperature with a generous drizzle of Fundamento and a little fleur de sel.
Whole wheat sourdough bread
Ingredients
First phase
380g T65 flour
20g T150 flour
240g Water
Second phase
100g Sourdough starter
8g Salt
48g Water in four times
Mise en place: First, measure all your ingredients.
Autolyse: Mix the flour and water and leave it to rest 30min.
Kneading: Add the sourdough to the dough until uniform. Then, use the “slap and fold” technique or a mixer for 5 minutes. Add 1/4 of the water and salt and knead for four more minutes. Repeat this step 4 times.
Bulk Fermentation: Every 45 minutes, fold the dough 2-3 times. Four times.
Pre-shape: Make a ball without much tension.
Shape: Place the dough in a floured banneton.
Final Fermentation: Let the dough rest in the fridge for at least 12 hours. It will mature.
Baking: Preheat the oven to 250ºC for at least 45 minutes with your iron pan inside. Cut the dough (to make a good crust), carefully remove the pan from the oven, and close it. Bake it for 20 minutes with the lid on. After this, remove it and bake it for another 20 minutes.
You’ll want to eat it immediately. But wait 2 hours until you cut it.
Fried artichokes, pine nuts, aioli and dukkah
3 artichokes
Fundamento olive oil
Juice of 1 Lemon
1 garlic clove
2 tbsp of dukkah
2 tbsp of pinenuts
1 egg
Drizzle a hot pan with olive oil and fry the garlic clove.
Then, peel the artichokes and boil them. Once cooked, remove them and let them cool.
Cut them in quarters and fry the artichokes in the pan where you fried the garlic clove. Add some mint leaves and fry them until crispy and transparent.
Meanwhile, add the dukkah and let it caramelise.
In another pan, toast the pine nuts and reserve.
In a cup, add the egg, garlic clove, lemon, and a bit of olive oil, mix it with a magic wand, and keep adding olive oil until the mixture gets a homogeneous texture.
Season it with salt and pepper.