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Cassava with a Truffle Emulsion

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4
serves

INGREDIENTS

1/2 cassava tuber
1 kg alocasia macrorrhiza root
150 ml truffle juice
150 ml virgin olive oil
1 pinch table salt
250 ml olive oil
150 g parsley leaves
10 g garlic
Fennel, to taste
New Zealand spinach, to taste
Anise hyssop, to taste
Salvia, to taste
Pineapple (herb), to taste
Thai mint, to taste
Cassava, to taste
2.0 liter of Pulse Stock For Cassava and Alocasia Flakes Magnifying_glass

INSTRUCTIONS

  1. 1
    For Cassava: Peel the cassava and cut into four. Remove the brown fibrous part from the center. Place the cassava pieces in 1 liter pulse stock in a pan and bring to the boil. Boil for a minimum of 30 minutes to open up the cassava fibers. Remove from the stock and place on a dish for an hour so that all the stock drains out. Then place each piece in a vacuum pack together with the truffle emulsion. Close the pack but without too much pressure. Do all this one day before the dish is to be served.
  2. 2
    For Alocasia Flakes: Peel the alocasia, place on the slicer and cut into flakes measuring 10 cm / 4” wide and 20 cm /8” long. Place 1 liter / 4 1/4 cups / 1 3/4 pt pulse stock in a pan and bring to the boil. Dip the alocasia flakes into it for approximately 15 seconds to precipitate the starch. This makes them sticky to the touch. Place the flakes between two sheets of transparent paper.
  3. 3
    For Truffle Emulsion: Place all three ingredients together such as truffle juice, 150 ml virgin olive oil and a pinch of table salt in a squeezer bottle. Shake vigorously and refrigerate.
  4. 4
    For Pistou: Carefully wash the parsley leaves, and place in the blender with 250 ml olive oil, garlic and salt. Blend at maximum power for about 10 minutes. Pour the mixture into a strainer placed over a bowl and leave to strain for one hour. Refrigerate.
  5. 5
    For Herbs: Pick the herbs such as fennel, New Zealand spinach, anise hyssop, salvia, pineapple, Thai mint and cassava; wash in plenty of cold water. Dry well and place between two damp cloths. Refrigerate.
  6. 6
    Place two alocasia flakes on a dish and soak them with the truffle emulsion and olive oil. Remove the piece of cooked cassava from the vacuum pack and dry on absorbent paper. Place an alocasia flake on a plate, crinkling it to make an uneven base and top with the piece of cassava. Top this, concealing it only partially, with another crinkled alocasia flake. Finish with the aniseed-flavored leaves, then the pistou and the herbs. Sprinkle with the truffle emulsion.

notes

By Chef Andoni Luis Aduriz

Chef's Remark: “One of our obsessions has been to include more vegetables on our menus and to avoid the focus on proteins which have always been at the heart of haute cuisine.  One experiment has been to work on starches which, on the palate, may be reminiscent of protein foods.  If we add a fatty touch, the sensation comes even closer to the foods we are trying to substitute.”

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