In the video of the best patatas bravas from Barcelona, I already showed you the original version
in a pig made by the French chef Alain Guiard in the tavern La Mundana, in the neighborhood
of Sants. Many have asked me try recreating the recipe at home, so
there we went back to La Mundana to Go back to try them and get information.
Present this at a table before our guests is an assured success, because in addition
of striking and original these patatas bravas and their sauces are delicious.
One of the recommendations for this recipe is to use old potato. Since in my town
and surrounding is not easy to find potato old, I finally decided on the variety
sour, which is a half-baked potato, the result It was practically the same.
To cook it, we put a bed of salt thick in a tray suitable for the oven.
We put the potatoes on top, we have to try that they are all more or less the same size.
Do not wash or peel them. We bake for one hour at 180ºC option
up and down. Once cold we can peel and remove them
if they have an ugly piece The shawls with a treadmill. Do you like it?
this contraption? It's from Jamie's collection Oliver and how do I know you're going to ask me
where to get it, I leave the link to Amazon in the description .
We salt to taste, we throw 40 grams of butter dot ointment and mix.
Here the chef's secret touch, pepper of espelette, a kind of hot pepper
grown in the French Basque Country. Notice which is quite expensive, and if you are not so frikies
Like me, you can replace it with chili pepper or some kind of chile. You could also
Replace it with spicy Vera pepper, although this will bring the smoked touch of
paprika, but we will not do it badly.
We take about a teaspoon and a half, I recommend to try it and rectify according to your
taste. We mix well. How I want you all to make these potatoes
bravas at home, I've searched how to do the ingots in the most rudimentary way possible.
We stretch transparent film in the table. We throw the potato, the amount will depend
as big as you want the ingot, I'll I have put about 5 tablespoons of potato. In
total, we can get 3 or 4 ingots. Enrollamos, the idea is to make a cylinder.
We puncture the film with a knife to remove the air and that we are perfect.
We keep winding and now to do the ingot is as simple as flattening the 4
sides. We reserve the ingots a couple of hours in
the fridge or 30 minutes in the freezer, has to be very compact.
We go with the sauces, of which I barely They gave information.
For its texture I think we have to start from a mayonnaise They call them salsa brava
and black garlic aioli. For the brava sauce we toss 1 egg, a pinch
of salt, lemon juice to taste and half a teaspoon of pepper of espelette.
We put a couple of fingers of oil, in this case I miss half of sunflower and the other half
of extra virgin olive, arbequina variety. As you can see there must be a very thick sauce,
once done we passed it to a manga and the fridge until the moment of plating.
Second sauce: egg, salt and lemon juice like the previous one. Here the black garlic.
It is a common garlic treated for weeks, typical of Asian cuisine. It's found
in many supermarkets or, if not, we always have Amazon
These are sliced, I'm going to throw the equivalent to 2 cloves of garlic. We incorporate the oil,
again a mixture between sunflower and olive Arbequina extra virgin.
In La Mundana they told me that they put ink Squid to get intense black.
We are going to put a little, but I do not dare to put more, go to provide an excessive
sea flavor We add a little coloring black food that does not add any flavor
and yes color. We will have a fantastic black. We already have the two sauces ready. We are going to
finish the plate, what excitement ... Here we have our ingots again.
We cut the ends to remove more easily the film and, incidentally, we left the ingot straight.
We take a splash of virgin olive oil extra on a plate. We paint the entire surface
with the help of a brush and we take advantage of paint also the ingots.
As simple as browning all four sides, this will also help us to heat everything
the potato ingot. We only have to present the dish, do we
Will it be the same as the restaurant? We put a little espelette pepper in
the presentation dish We put the ingots above. We are putting alternative points of
the two sauces: black garlic and pepper of espelette.
We will continue to reproduce this type of creative tapas, always with homemade solutions
and easy Follow me on Instagram, because there it's where I show earlier than anywhere
the places I go to and where, among all, We decided the dishes that I'm going to play
In the channel. Finish the plate with some salt flakes
and to eat! Until the next challenge ... a Little kiss.
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