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Infused Almagro Aubergine with a Ham Crisp

Infused Almagro Aubergine with a Ham Crisp

Tiempo de preparación30 minsTiempo de cocina5 hrsTiempo total5 hrs 30 mins
INGREDIENTS
To infuse the aubergine
 3 cogollos de berenjenas de Almagro
 75 g de miel
 200 g de agua
 100 g de caldo de berenjena
 ½ cucharadita de semillas de hinojo
For the ham crisp,
 3 láminas de jamón
Blend the aubergine
 200 g de berenjena de Almagro
 250 g de caldo de berenjena
 50 g de agua
 12 g de albúmina en polvo
METHOD
1

To infuse the aubergine put all ingredients in a saucepan.And cook over low heat for 30 minutes.Remove and leave to cool. For the ham crisp, in a circular mould arrange the finely chopped ham and oven dry at 80 ° C for 3 hours. Remove from the mould and set aside.

2

Blend the aubergine, the stock and water until we have a smooth puree. Strain and leave to cool. Add the albumin powder and start to whip like you would making a merengue. Once you have the desired texture, place it on a baking sheet at 70ºC and dry it out for 4 hours. Grind and keep in a dry place. Present on a plate or another even surface. Refer to the photograph for presentation.

SUGGESTIONS
3

Best served at room temperature, covering the aubergine pieces with their own "tierra." It goes well with a young white wine - Valdepeñas Protegida D.O.

Category

Ingredients

INGREDIENTS
To infuse the aubergine
 3 cogollos de berenjenas de Almagro
 75 g de miel
 200 g de agua
 100 g de caldo de berenjena
 ½ cucharadita de semillas de hinojo
For the ham crisp,
 3 láminas de jamón
Blend the aubergine
 200 g de berenjena de Almagro
 250 g de caldo de berenjena
 50 g de agua
 12 g de albúmina en polvo

Directions

METHOD
1

To infuse the aubergine put all ingredients in a saucepan.And cook over low heat for 30 minutes.Remove and leave to cool. For the ham crisp, in a circular mould arrange the finely chopped ham and oven dry at 80 ° C for 3 hours. Remove from the mould and set aside.

2

Blend the aubergine, the stock and water until we have a smooth puree. Strain and leave to cool. Add the albumin powder and start to whip like you would making a merengue. Once you have the desired texture, place it on a baking sheet at 70ºC and dry it out for 4 hours. Grind and keep in a dry place. Present on a plate or another even surface. Refer to the photograph for presentation.

SUGGESTIONS
3

Best served at room temperature, covering the aubergine pieces with their own "tierra." It goes well with a young white wine - Valdepeñas Protegida D.O.

Infused Almagro Aubergine with a Ham Crisp
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