Ingredients pork belly
- 500 g Luma pork belly
- 1 bay leaf
- 1 pressed garlic clove
- 1 sprig of thyme
- 100 g clarified butter
- 1 l brine (10%)
Preparation pork belly
Soak the pork belly in the brine for 4 hrs. Remove, rinse with clear water, dab dry and vacuum-seal along with the remaining ingredients. Cook for approx. 5.5 hrs. at 85°C in the combi-steamer. Allow the pork belly to cool before slicing.
Ingredients puntarelle
- 30 puntarelle tips
- Vinaigrette:
- 1 tbsp of oil from Don Bocarte anchovies
- 1 tbsp of anchovy extract
Preparation puntarelle
Dip the puntarelle in the vinaigrette.
Ingredients polenta
- 75 g polenta
- 5 g salt
- 150 ml milk
- 150 ml cream
- juice of one lemon
- juice of one lime
- Tabasco sauce
- cayenne pepper
Preparation polenta
Cook all of the ingredients in the Thermomix at 100°C for 25 mins. at level 3.5, stirring constantly. Pipe into a silicone mould while hot, leave to cool and reheat as required.
Ingredients piment d'Espelette cream
- 1 kg red pointed peppers
- 2 shallots, cut into rings
- olive oil
- salt
- pepper
- piment d'Espelette
- piment d'Espelette vinegar
Preparation piment d'Espelette cream
Grill the peppers over birch wood and remove the skins. Remove and discard the seeds and stems. In a pan, sweat the shallots in olive oil and add the peppers. Cook until soft and blitz in the Thermomix. Season to taste with the spices and vinegar. Reduce slightly to thicken, if desired.
Ingredients endive puree
- 5 endives
- 20 g sugar
- 2 tbsp white wine
- salt
- pepper
- 20 ml cream
- a little cold butter
Preparation endive puree
Finely chop the yellow part of the endives and soak in lukewarm water for 20 mins. to remove the bitter substances. Strain the endives and dab dry. Caramelize the sugar in a pan. Add the endives and deglaze with the white wine. Continue to stir, dislodging any caramel that has stuck to the bottom of the pan. Just before the wine reaches boiling point, add the cream, cover and cook the endives until soft. Pass the mixture through a sieve and add a little cold butter. Season with salt and pepper to taste.
Ingredients vin jaune sauce
- 300 ml vin jaune
- 25 ml double cream
- a little cold butter
- 200 ml chicken stock
- juice of one lemon
- 30 g white mirepoix
- salt
- pepper
Preparation vin jaune sauce
Sweat the mirepoix in a little butter and pour in the vin jaune. Reduce to a third and top up with the stock and double cream. Reduce to half the amount and pass through a sieve. Blitz in the Thermomix and season to taste with salt, pepper and lemon juice.
Ingredients cockles
- 300 g cockles
- 10 ml Pastis
- 20 ml Noilly Prat
- 1 tbsp olive oil
- juice of one lemon
Preparation cockles
Briefly sweat the cockles in hot oil and pour in the alcohol. Swirl until the cockles open up. Transfer to a tray and allow to cool briefly. Remove the cockles from their shells and keep in the drained cooking liquid.
Other ingredients
- Sweet Pepper from Koppert Cress
Make a ring of piment d’Espelette cream and serve the remaining components of the dish in the middle of the plate. Finish with the vin jaune sauce and Sweet Pepper leaves.