PGI (PROTECTED GEOGRAPHICAL INDICATION) SEGUREÑO LAMB, PGI GRREN ASPARAGUS FROM HUÉTOR TÁJAR GURULLOS, AND PISTACHIO

Fernando Arjona, La Finca. Hotel Barceló La Bobadilla | Loja

 

PREPARATION

For the lamb sweetbreads

Step 1. Soak the sweetbreads in ice water for 24 hours to bleed them.

Step 2. Place them in a zip bag and add salt flakes and pepper.

Step 3. Cook in the roner.

Step 4. Cool it in water and ice.

 

For the lamb demi-glace

Step 1. Roast in the oven the kid goat heads, lamb leg bones, and lamb necks.

Step 2. Cut the lamb leg meat into mirepoix, grease it and slowly brown it in a preheated pot over high heat until it has a beautiful golden colour, taking care not to release water during the process.

Step 3. Once the meat is browned, remove it from the heat and gradually introduce, in order of hardness, the vegetables cut in mirepoix. 

Step 4. Once the vegetables are browned, add the browned meat and the roasted meat again.

Step 5. Moisten it with Brandy, reduce it to a minimum, and moisten it with mineral water.

Step 6. Cook it over low heat for 4 hours from the first boil.

Step 7. Strain it with a fine sieve and let it cool in the fridge.

Step 8. Once it's cold, carefully remove the fat from the top and reduce it until obtaining the demi-glace.

Step 9. Just before serving, adjust the seasoning with butter and Armagnac.

 

For the green asparagus noodles

Step 1. Remove the woody part of the asparagus

Step 2.  Blanch them in boiling water for one minute 

Step 3. Cool them in salty ice water

Step 4. Slice the asparagus into very thin sheets with the slicer

Step 5. Just before serving, lightly sauté them and roll them up

 

For the green asparagus blend

Step 1. Remove the woody part of the asparagus.

Step 2. Blanch them in boiling water for a minute.

Step 3. Cool them in salty ice water.

Step 4. Lightly sear the asparagus, greased, on the grill.

Step 5. Blend and strain them with the superbag.

 

For the green asparagus gurullos

Step 1. Cook the potato with skin, peel it when it's hot and ass it through a sieve.

Step 2. Dry the potato in a wide pot, place it over low heat and stir continuously until it's dried as much as possible.

Step 3. Add the asparagus blend and keep drying until it is very dry.

Step 4. Add the egg yolk and mix well, slowly add the flour and knead.

Step 5. Form small logs from the thin dough.

Step 6. Cut it into portions and flour them.

Step 7. Boil water and add the gurullos, remove them when they float.

Step 8. Just before serving, sauté in a pan with extra virgin olive oil.

 

For the pistachio purée

Step 1. Mix the ingredients and blend until there are no lumps.

Step 2. Freeze the mixture in Pacojet containers and churn (repeat the process 3 times).

Step 3. Let the mixture thaw and put it in a pastry bag.

 

PLATING

• Arrange the sweetbreads in the center of the plate.
• Garnish with the asparagus noodles and gurullos around the gizzards.
• Add the asparagus blend.
• Top with pistachio puree.

 

PAIRING

Town. Deifontes_Montes Orientales
Type of wine. Red Wine
Grape. Tempranillo y Syrah