Ramón Franco tuna belly millefeuille with piquillo peppers, asparagus, and cabbage
Recipe Type
Starter
Ingredients
- Ramón Franco Tuna Belly
- Piquillo Peppers
- Wild Asparagus
- Cabbage
- Salt
- 0.4°C Olive Oil
- Potatoes
- Red Pepper
- Onion
- Green Pepper
- White Wine
- Garlic
Preparation
Make some baked potatoes. To do this, follow these steps:
- Cut the potatoes into 0.4 mm thick slices. Then, add a little salt and fry them in olive oil. Once they are cooked, remove them and place them on a baking sheet.
- In this second step, clean and cut the peppers and onions into julienne strips, that is, into long strips. Once done, sauté them over low heat with a little olive oil and a pinch of salt.
- Finally, pour the vegetables over the potatoes, add a little white wine, and bake in the oven at 180°C for approximately 15 minutes.
To make the millefeuille, follow these steps:
- Clean the stems of the wild asparagus using a peeler. Then, submerge them in boiling water with a little salt and a drizzle of olive oil and let them cook for approximately 4.5 minutes. Drain the water completely and submerge them in very cold water with ice. This last step is to prevent them from overcooking. As a tip for the vegetables, to prevent them from losing their color, it’s best to cook them in water with a little baking soda.
- To cook the cabbage, proceed as follows: Clean the cabbage under running water to remove any impurities it may contain. Next, we’ll cut it into very thin julienne strips, just like we cut the onions and peppers for the baked potatoes, and sauté it in a little olive oil in which we previously browned some sliced garlic. Let the cabbage cook for about 10 minutes.
Finally, to assemble the dish, proceed as follows:
Place a layer of baked potatoes on the bottom of the plate. Then, using a metal ring (special for catering), place the millefeuille layers on top of them as follows: first, place a layer of piquillo peppers, then the cabbage on top, then the wild asparagus (which can be chopped for assembly), and finally the excellent Ramón Franco tuna belly. This will be repeated several times depending on how thick you want the layer to be.
David Alcalde
Food and Beverage Director
Chicolino Restaurant Group
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