Tolosa Bean Ravioli
Cabbage Broth, "Sacraments" Spheres, Olive Oil, and Pickled Piparra Peppers
Chef Diego Guerrero of DSTAgE | Madrid
Yield: 35 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
Ravioli:
1 kilogram tolosa beans
2 Fermin Ibérico chorizo sausages, coarsely chopped
1 blood sausage, coarsely chopped
250 grams salted white pork lard
1 leek, coarsely chopped
1 red pepper, coarsely chopped
1 onion, coarsely chopped
2 carrots, coarsely chopped
1 clove peeled garlic
Olive oil
Sweet paprika
Rice paper wafers, hydrated, cut into small squares
Cabbage Broth:
2 heads cabbage
300 grams smoked bacon, coarsely chopped
Salt
Alginate Solution:
60 grams alginate
"Sacraments" Spheres:
1 Fermin Ibérico chorizo sausage, boiled 30 minutes
1 blood sausage, boiled 30 minutes
Salt
Sugar
Sweet paprika
3.5 grams calcium lactate gluconate
1 gram xanthan gum
To Assemble and Serve:
Olive oil
Pickled Matiz piparra peppers
Micro marigold
METHOD:
For the Tolosa Bean Ravioli:
Cook the beans in the usual way with their “sacraments” and vegetables. When beans are almost cooked, sauté garlic in oil with paprika and with beans. Transfer to a Vitamix blender, purée, strain, and fill a piping bag with creamed beans. Pipe beans onto center of wafers, mositen edges, and fold up like a present or package to form ravioli.
For the Cabbage Broth:
Heat a combination oven to 150°C. On a sheet tray, combine cabbage and bacon. Roast 40 minutes, turning occasionally to brown evenly. When browned, transfer to saucepan, cover with water, and simmer 2 hours. Strain through a chinois. Season with salt. Keep warm.
Foe the Alginate Solution:
In a nonreactive container, use a handheld blender to dissolve alginate in 4 liters water. Strain through a chinois into another container. Set aside solution for 3 hours, until bubbles disappear.
For the “Sacraments” Spheres:
To a Vitamix blender, add sausages and season with salt, sugar, and paprika; purée. Strain through a chinois. Measure 1 liter of purée. In a nonreactive container, combine the purée and gluconate. Thicken with xanthan. Using a spherification spoon, spherify “sacraments” purée into bean shapes in the Alginate Solutions for 2 minutes. When outer membrane forms on “beans,” rinse with water; drain.
To Assemble and Serve:
Heat combination oven to 160°C on steam. Place 3 Ravioli on a greased sheet tray. Steam 1 minute. In a serving bowl, arrange Ravioli and “Sacraments” Spheres. Top with three rings peppers. Finish with 3 marigolds. Serve with a small jug of Cabbage Broth.
