Warm salad of white beans and a “touch” of its sacraments
Born in San Sebastián in 1948, he took over the reins of the Akelare restaurant in 1975 and has been its sole owner since 1980. He has received top accolades from the most prestigious gastronomic guides and is considered one of the pioneers of the new Basque cuisine.
(To cook the beans)
150 g de pochas
400 g of water
1 green pepper
1 tomato
*Put the water in a saucepan along with the beans, the green pepper and the tomato and cook for 50 minutes over very low heat.
Reserve.
(For vegetable powders)
1 carrot
50g of spinach
50g of death trumpet
*Cut the carrot into thin slices and leave to dry in the oven at 90ºC for an hour and a half.
*To extract and make powder.
*Proceed with the spinach and the black trumpet mushrooms in the same way
(For the sacraments)
1 salted ear
1 salted pig's trotter
50g of ham bones
100g of beef cheek
100 g of tongue
50g of diced onion
50 g of cooking broth
1 sheet of phyllo dough
*Soak the ear and hand for 24 hours, changing the water every 8 hours
*Place the pieces of meat in a saucepan and cover with water.
*Cook the cheek and tongue for one hour and fifteen minutes, remove from the heat, and cook the ear and trotter for another 40 minutes.
*Debone the pig's trotters, peel the tongues and finely dice everything.
*Place the onion on the heat, sauté, add the minced meats and the cooking broth, let it boil for 2 minutes and place in a rectangular mold
(For the fried beans)
20 g de pochas
Tbsp of rice flour
C/s of olive oil
*Coat the beans in rice flour and fry in hot oil until golden brown, drain on absorbent paper and set aside.
(For the green pepper puree)
150g of cleaned, seedless green pepper
0.3 g of xanthan gum
Heat a little oil in a pan, add the sliced pepper, sauté, blend, add the xanthan gum and strain.
(For the red pepper puree)
150g of cleaned, seeded red bell pepper
0.3 g of xanthan gum
(For the bean puree)
80 g of cooked beans
20g of vinaigrette
*For the bean puree, mix with the vinaigrette, blend and strain
(For the bean broth)
100g of white bean broth
0.3 g xanthan gum
Finish and presentation
Cut the sausages into 2x3 cm cubes. Wrap in phyllo pastry and sear in a pan on all sides. Separate the cooked beans into three piles; add the trumpet mushroom powder to one pile, the spinach powder to another, and leave the third pile plain.
Coat the fried beans in carrot powder. On a rectangular plate with a shallow base, cover with a layer of beans, place the bean purée in the middle, and top with the plain beans and vegetables. Place the taco of meat on top and finish with a few dots of the pepper purée.