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Inspirational Dishes
Preparation:
Remove olive bones, crush them in a blender.
Pass through a cheesecloth.
Vaccum extra air.
Pour the mix into the tank and select size 2, skin 1 from the touch screen.
Activate the esferiko®Pro.
Set aside immersed with scented oil.
Ingredients for olive juice:
Arbequina olive with bone, 3 kg.
Ingredients for maceration:
Extra virgin olive oil.
Fresh rosemary.
Fresh thyme
Orange peel.
Black pepper in grain.
Garlic.
Preservation:
Keep in olive oil.
Preparation:
Remove olives bones, crush them in a blender.
Pass through cheesecloth.
Vaccum extra air
Pour the mix into the tank and select size 1, skin 1 from the touch screen.
Activate the esferiko®Pro.
Set aside immersed with scented oil.
Ingredients for aperitivo sauce:
White wine vinegar, 500 gr.
Moked papikra, 60 gr.
Black pepper, 10 gr.
1 lemon peel.
Preservation:
Keep in olive oil.
Preparation:
Remove olive bones, crush them in a blender.
Pass through a cheesecloth.
Vaccum extra air.
Pour the mix into the tank and select size 3, skin 2.
Activate the esferiko®Pro.
Set aside immersed with scented oil.
Ingredients for olive juice:
Arbequina olive with bone, 3 kg.
Ingredients for maceration:
Extra virgin olive oil.
Fresh rosemary.
Fresh thyme
Orange peel.
Black pepper in grain.
Garlic.
Preservation:
Keep in olive oil.
Preparation:
Slightly sauté the onion with butter
Add the chopped ham and stir for 2 min.
Add the flour and let it cook well.
Pour the heavy cream and stock previously boiled.
Pour the mix into the tank and select size 4, skin 3.
Activate the esferiko® Pro.
Let it cool down for 30 min.
Add bread crumbs and fry carefully.
Ingredients for iberian ham sauce:
Finely chopped onion, 30 gr.
Butter, 40 gr.
Finely chopped iberian ham, 100 gr.
Flour, 15 gr.
Heavy cream, 120 gr.
Iberian ham stock, 480 gr.
Preservation:
Refrigerate in water.
Preparation:
Crush the blanched garlic cloves with the two oils.
Place the eggs on a tall glass to blend. Activate the blender without lifting and slowly add the garlic paste previously made.
Lift the blender slowly as soon as the sauce starts binding.
Lighten up the sauce with water to be able to speherificate.
Pour the mix into the tnak and select size 3, skin 1.
Ingredients for all i oli:
Sunflower oil, 450 gr.
Extra virgin olive oil, 150 gr.
12 garlic cloves, blanched 3 times 3 eggs.
Sherry vinegar, 12 gr.
Salt, 15 gr.
Mineral Water, 180 gr.
Preservation:
Keep in extra virgin olive oil.
Preparation:
Boil milk and heavy cream together.
Add the cocoa powder and boil again.
Add the chocolate, let it sit covered for 5 min.
Grind it well and strain.
Let it cool down at room temperature.
Pour the mix into the tan and select size 5, skin 2.
Activate the esferiko®Pro.
Ingredients for chocolate sauce:
Fresh Milk, 400 gr.
Heavy cream, 40 gr.
Chocolate 70%, 60 gr.
Cocoa powder, 20 gr.
Preservation:
Keep in extra virgin olive oil.