Wild Boar with Artichokes
- The day before, cut the meat into cubes of 2x2 cm. Put it in a jar, add the white vermouth, cover with cooking film and let it marinate in the refrigerator for 24 hours.
- Mix the carrot, onion, leek, tomato, garlic, juniper and olive oil for sutee all together on low heat, with the measured oil for about 30 minutes. Season it and set aside.
- Prepare the boar stew. ( cook in a casserole dish large enough for all the ingredients). Fry de well- drained dices form the marinade, lightly floured and salted, with the hot grease.They should cook until golden. Try frying the meat dices in two batches to get darker and more golden color of the meat. Reserve them.
- In the same cassole with the remaining grease of the fried meat, put the sautee with and the rest of the vermouth drained from the marinade. Let it cook all together for 10 minutes over low heat.
- Add the sealed meat and add mineal water to cover it. Protect the stew by putting a sheet of oven paper in contact with the stew; this will help to keep the juices. Cover the cassole and cook on a very low heat for about 2 hours.
- Add the artichokes, salt and water if needed. Let is stew for 15 minutes. Serve.
PER A 4 PERSONES
- 600 g of boar ( shoulder, neck or thigh)
- 250 g of sweet White Vermouth
- 100 g pork fat
- salt and pepper
- wheat flour
- 1 grated carrot
- 1 finely chopped onion
- 1 very finely chopped leek
- 1 grated ripe tomato
- 1 clove of finely chopped garlic
- 2 minced juniper seeds
- 50 g extra virgin olive oil
- 12 artichokes, peeled and polished hearts, cutted in two.
- Pull of the ñoras in the middle, remove the peduncle and sedes. Hydrate them in warm water for 15 minutes.
- Put the tomatoes and garlic in a small bowl, cover it and cook in the microwave for about 4 minutes.
- Grind the pulp of hydrated ñoras, pulp of tomatoes and pulp of cooked garlic, hazelnuts, almonds, oil, vinegar and a pinch of salt and pepper until a homogeneous mixture.Reserve.
- In a pot large enough to hold the soup, fry the escarole lettuce with the oil for one minute. Season lightly with salt and set it aside.
- Add the croutons, broken into small pieces, and sautee everything together for only 30 seconds.
- Add the xató sauce and hot water, when the water is boiling, reduce to low heat, cover and leave for three minutes.
- Blend the soup in a blender for two minutes, season lightly with salt and pepper if needed. Serve!
PER A 4 PERSONES
- 2 ripe and small tomatoes
- 1/2 cup of garlic, unpressed
- 2 ñoras ( sweet and dried red peppers)
- 20 g of toasted almonds
- 20 g of toasted and peeled hazelnuts
- 60 ml of extra virgin olive oil
- 50 ml of cava vinegar
- 1 L water
- 50 g olive oil
- 40 g wholemeal croutons
- 50 g escarole lettuce in chiffonade ( the yellow leaves)
Carme Ruscalleda: The essence of Taste
Carme Ruscalleda: tradition and avant-garde
Catalonia´s culinary ambassador to the world
Palau Robert is holding an exhibition on Carme Ruscallea, the internationally renowned chef whose culinary creations at her restaurant in Sant Pol de Mar, Sant Pau, bridged the gap between traditional and avant- garde cuisine.
The " Carme Ruscalleda. The Essence of Taste" exhibition will be open to the public Hall 3 from 26 March to 29 September. It is organised by the Directorate- General for Dissemination, cured by Anna Alberni and sponsored by the Catalan multinational food company Gallina Blanca.
Place: Palau Robert, Information Center of Catalonia.
Adress: Passeig de Gracia, 107, 08008, Barcelona.
Hall 3 from 26 March to 29 September of 2019.