België (nl)
Green fregula, crepinette, green asparagus and foamy broth
Fregula verde with a green broth of chives, fennel and parsley served with crepinette, green asparagus and a foamy broth.Ingredients
1units.itemsbunch of chives
1units.itemsbunch of parsley
15gSalt
1gFennel seed
1lWater
steamed milk
200gFregula
30gCelery
1units.itemsgarlic clove
1units.itemsShallot
30gWhite wine
30gOlive oil
400ggreen broth
Pecorino
Black pepper
5gRed chili
Green asparagus
schug
Olive oil
Salt
Pecorino
gildehoen thigh rolls
Cresses
Preparation
- Blanch the basil for about 10 seconds and place in ice water.
- Blend the basil at about 70°C in the thermoblender for 6 minutes.
- Put the mixture in a muslin cloth or coffee filter and leave overnight in the refrigerator.
- Heat the water in the thermoblender to about 80°C.
- Add the chives, salt, and picked parsley.
- Blend for about 5 minutes at maximum speed.
- Add fennel seed and blend for another 10 minutes.
- Pass the mixture through a sieve and strain if necessary.
- Reserve some broth and mix with a dash of foamed milk for the frothy broth to serve with the dish.
- Finely chop the onion, celery, red chili, and grate the garlic clove.
- Sauté in olive oil.
- Deglaze with the white wine and add a little broth at a time.
- Stir or move the pan well in between.
- We stop the cooking process after about 8.5 minutes and immediately cool the fregula (this way, during service, you only need to reheat it in some broth and it's ready).
- If you want to finish it all at once, see the time on the package.
- Finally, add pecorino to taste and season with black pepper.
- Peel the asparagus.
- Add the schug, olive oil, and salt.
- Cook the asparagus sous-vide at 85°C for about 10 minutes.
- Sauté the asparagus with the olive oil from the bag in a pan and add a little broth.
- Cut the asparagus and set aside.
- Pan-fry the crepinette on both sides.
- Place the crepinette in an oven at 100°C.
- Remove the crepinette from the oven when the core reaches about 67°C.
- Heat the fregula and add the asparagus to it.
- Garnish with grated pecorino.
- Froth the broth and serve with the fregula.
- Top with a few fresh cresses.
