NEW EXPERIENCES WITH THE OLIVE OIL

PACO RONCERO AND THE OLIVE OIL

Until now, the olive oil had a very concrete use:

To dress, to Fry, to Introduce Flavors or to Combine them.

Now also it causes textures, allied with skills futurist and paired with

gelificantes (agar, gellan, metilcelulosa),

thickeners (garrofín, xantana),

emulsifiers (lecitina, sucroéster)

or gases (dioxide of carbon, liquid nitrogen).

Although the theory sounds to science fiction, it materializes in quite eatable plates like the Norway lobsters with quinoa and oil honey, the orange sherbet with olive oil and Pedro Ximénez or the lollipop of oil with chocolate.

Paco Roncero: the national gastronomy Award 2006 investigates on the oil in his workshop innhova.

He was a chief of banquets of the Casino of Madrid when in 1998 Ferran Adrià entered like adviser, it named it chef and up he cheered it to look for his way.

In 2002 a star Michelin managed, he organized the dinner of gala before to the wedding of prince Felipe along with Adrià and Arzak, published «Lids of the XXIst century» (Everest) and it is a National Gastronomy award 2006. Today he is a general manager of the Casino.

Butter of extra Virgin olive oil

(One of his so famous Recipes)

Ingredients (for 10).

For the oil butter:

30 gm of cocoa butter

100 ml of oil of Baena.

For the mass of hollow bread:

10 gm of pressed yeast,

190 ml of whole milk,

 320 gm of strong wheat flour and

4 gm of salt dies.

Others: 2 gm of salt Maldon, 10 pipes and 10 gm of sprouts of period.

Making:

To melt the fat to a temperature of 35th C and to add the oil. To mix and to go down to 2nd in a capped receptacle.

To adjust the butter up to 15th to be able to introduce it with the help of a syringe in the pipe.

To close and to preserve to temperature ambience up to his use.

For the hollow bread, to mix all the ingredients in the kneading machine during five minutes.

To knead to hand a minute and to keep in a bowl covered in the icebox.

To allow to ferment five hours.

To stretch in the laminadora to maximum thickness.

To allow to rest the mass a minute covered with a humid cloth.

To pass for the laminadora and to turn; to repeat the operation several times.

To cook in the stove to 240th three minutes, to turn over and to cook two more minutes until it is well puffed up and golden.

To extract of the stove and with the help of a cutter to divide the air-baguette for the half carefully of not breaking it.

To break the hollow breads with the help of a very sharp brad. To cover with the fresh sprouts and to season.

To end with the butter pipe next to the hollow breads.

The recipe is neither easy nor difficult, it is alone a question of practising it!!! It is something that it is very fashionable here!!!

Asique who likes the challenges, here has them!!!