Slow-boiled dough or ‘bag of bones’, Aveyron saffron paste and aged Laguiole

Pastry

  • 1 Pastry (Northern Avionics charcuterie made with pork ribs)
  • 50g carrots
  • 50 grams onion
  • 50 gm green leeks
  • Few aromatics as desired

saffron paste

  • 150 grams wheat flour
  • 60 grams eggs
  • 1.5 g salt
  • 0.5 g saffron
  • 30 grams of water

pesto

  • 60 grams hazelnut
  • 100 grams of old Aveyron cheese
  • 1 garlic clove, peeled
  • 100gm basil or ram rao (Vietnamese coriander)
  • 20 grams of mustard
  • 250 gm olive oil
  • A few drops of lemon juice
  • Ground salt and pepper to taste

spinach

  • 80g baby spinach

cybs

  • 200 gm porcini mushrooms
  • 150g apple cider vinegar
  • 150 grams grape seed oil
  • 150 grams of water
  • 2 garlic cloves, peeled and minced
  • Ground salt and pepper to taste

Laguiole moss

  • 300 grams of milk
  • 150 grams Laquelle cheese, cut into large cubes
  • 3 grams of agar agar
  • 50 gm butter
  • Ground pepper to taste

20 grams butter
Hogweed seeds, begonia flowers, coriander flowers and leaves, to taste
Ground pepper to taste

Initial preparations

Pastry – Since this charcuterie is particularly salty, the sweetening stage is very delicate. Put the dough in a saucepan and cover with water. Leave the water on low heat for an hour. Strain and repeat the process 3 or 4 times. During the last cooking we add aromatic garnishes (carrots, onions, leeks, herbs). Check for doneness with a thin metal needle that should go in easily. Drain and keep.

saffron paste Combine all ingredients in a mixer fitted with parchment paper and knead for 10 minutes on low speed. The percentage of water is given as an indicator. In fact, depending on the flour, the rate of hydration may vary slightly. Kneading can also be done manually. Cover the dough in plastic wrap and put it in the fridge for 24 hours.

pesto Preheat the oven to 150°C (5). Spread the hazelnuts on a baking sheet, then roast for 10 minutes. Keep the blonde color. Cut old Rhodes coarsely. Place hazelnuts, cheese, peeled garlic, basil, and mustard in a blender bowl. Drizzle the olive oil while mixing, until you get the consistency of mayonnaise. Adjust seasonings with salt, pepper, and lemon juice.

spinach Rinse the spinach under clear water and remove. For reservations.

cybs – Peel the stems of the fins using a peeler. Wipe with a damp cloth to remove all dirt residue. In a saucepan, mix vinegar, oil, water and herbs. Heat it and let it simmer for 10 minutes. Dip the legumes into the yard broth and simmer for 20 minutes. Leave the porcini mushrooms to cool in the broth.

Laguiole moss In a saucepan, bring the milk and agar-agar to a boil for 30 seconds. Using an immersion blender, mix the preparation with the cheese. Smooth if necessary by gently heating the mixture over low heat. Filter the preparation and pour it into a siphon. Set aside at 50°C in a water bath.

at the last minute

Keep 4 raw spinach leaves. In a skillet, saute the rest of the spinach in the butter. Spread the saffron paste as finely as possible. Cut it into 4 rectangles approximately 6 x 20 cm in size. Bring the salted water to a simmer (to avoid tearing the slices of dough), then add the pasta to cook the dent.

Then proceed to assembling: put a pinch of pesto on the bottom of the dish, then put a rectangle of saffron paste. Garnish the dish with other items: warm and sliced ​​pretzels, spinach (raw and butter) and porcini mushrooms in vinegar. Finish decorating with floral mousse and Laguiole herbs. Add a roll of pepper mill.

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