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NUESTROS MACARRONES A la CARBONARA

Extraordinary recipe from the three famous chefs Mateu Casanas, Oriol Castro, Eduard Xatruch

Challenging & extremely tasty
3 Chefs *

 

Catalan creativity and unique collaboration

 

For their avant-garde ‘food on the edge’ with they have received Two Suns in the Repsol Guide, a Michelin Star, the Best New European Restaurant Award (2016), the ‘Restaurant of the Year’ Award and the ‘Culinary Innovation Award ‘.

With ‘The Hitchhicker’s Guide to CF’ they share their extraordinary recipe ‘OUR MACARONI CARBONARA’ or how they call it: NUESTROS MACARRONES A la CARBONARA

ENJOY!

OUR MACARONI CARBONARA

INGREDIENTS FOR 4 PEOPLE

For the Iberian cured ham broth
  • 1kg Iberian cured ham bones
  • 3 litres water
  1. Clean any rancid parts off the bones.
  2. Cover the ham bones with water and blanch.
  3. Drain and put the blanched bones with the 3 litres of water in a pot and cook over a low heat for 5 hours, continuously removing the foam and fat.
  4. Strain through cheesecloth, remove any remaining fat and store in the fridge.

 

 

For the gelatine macaroni
  • 1 litre Iberian cured ham broth (made in advance)
  • 25g kappa (gelling agent)
  • 3 x 2g gelatine sheets (previously rehydrated in cold water)
  • Salt
  1. Warm the ham broth and add salt to taste.
  2. Add the kappa and bring to the boil while stirring continuously with a whisk.
  3. Once boiling, remove the foam, remove from the heat and add the gelatine sheets. Dissolve and let the liquid cool.
  4. Submerge the macaroni iron in abundant iced water, drain and submerge in the liquid gelatine mix for 7 seconds.
  5. Remove the iron from the bath, leave for 1 minute and remove the formed gelatine tubes very carefully so as not to break them.
  6. Cut the macaroni tubes into 4cm lengths. We need 20 macaroni per person. Store in the fridge.

For the hot carbonara foam
  • 75g smoked bacon
  • 25g butter
  • 200g cream
  • 20g egg yolk
  • Salt and pepper
  • 2 x N2O cartridges
  1. Chop the bacon and cover with the butter.
  2. When the bacon is golden, remove from the heat and add the cream.
  3. Bring to the boil, remove from the heat and infuse for 30 minutes.
  4. Drain and add the egg yolk.
  5. Add the Xanthan gum and blend with a whisk until it results in a smooth cream.
  6. Add salt and pepper to taste, strain and fill the siphon.
  7. Close and charge with the gas. Keep the foam in a water bath at 64ºC.

For the bacon butter
  • 50g smoked bacon
  • 50g butter
  1. Mix the butter with the bacon and cook over a low heat for 30 minutes to get butter with a strong bacon flavour.
  2. Strain and store.

Other
  • 1 x 100g chunk of Parmesan cheese
  • 40 x 0.5 cm cubes of Parmesan cheese
  • 80 x 0.3 cm smoked bacon
  • Egg yolk
  • Salt and pepper

 

FINISHING TOUCHES AND PRESENTATION

  1. Mix the cubes of bacon with the bacon butter and heat until the bacon is cooked.
  2. Warm the gelatine macaroni on the salamander and put them in the hot presentation dish.
  3. Dress the macaroni with the cooked bacon, two spoonfuls of hot bacon butter, a string of egg yolk, the parmesan cubes, salt and pepper.
  4. Serve the pan with the macaroni and, on one side, the siphon with the hot foam and the chunk of parmesan with a cheese grater.
  5. Apply the foam on top of the macaroni and, using two spoons, mix to cover the macaroni with the foam-sauce. Finally, grate Parmesan cheese on top and serve the macaroni.

 

Energy (calories): 827 kcal / 38%

Protein: 25.48g / 47%

Fat: 77.08g / 159%

Carbohydrates: 9.26g / 4%

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NUESTROS MACARRONES A la CARBONARA

Extraordinary recipe from the three famous chefs Mateu Casanas, Oriol Castro, Eduard Xatruch

Challenging & extremely tasty
3 Chefs *

 

Catalan creativity and unique collaboration

 

For their avant-garde ‘food on the edge’ with they have received Two Suns in the Repsol Guide, a Michelin Star, the Best New European Restaurant Award (2016), the ‘Restaurant of the Year’ Award and the ‘Culinary Innovation Award ‘.

With ‘The Hitchhicker’s Guide to CF’ they share their extraordinary recipe ‘OUR MACARONI CARBONARA’ or how they call it: NUESTROS MACARRONES A la CARBONARA

ENJOY!

OUR MACARONI CARBONARA

INGREDIENTS FOR 4 PEOPLE

For the Iberian cured ham broth
  • 1kg Iberian cured ham bones
  • 3 litres water
  1. Clean any rancid parts off the bones.
  2. Cover the ham bones with water and blanch.
  3. Drain and put the blanched bones with the 3 litres of water in a pot and cook over a low heat for 5 hours, continuously removing the foam and fat.
  4. Strain through cheesecloth, remove any remaining fat and store in the fridge.

 

 

For the gelatine macaroni
  • 1 litre Iberian cured ham broth (made in advance)
  • 25g kappa (gelling agent)
  • 3 x 2g gelatine sheets (previously rehydrated in cold water)
  • Salt
  1. Warm the ham broth and add salt to taste.
  2. Add the kappa and bring to the boil while stirring continuously with a whisk.
  3. Once boiling, remove the foam, remove from the heat and add the gelatine sheets. Dissolve and let the liquid cool.
  4. Submerge the macaroni iron in abundant iced water, drain and submerge in the liquid gelatine mix for 7 seconds.
  5. Remove the iron from the bath, leave for 1 minute and remove the formed gelatine tubes very carefully so as not to break them.
  6. Cut the macaroni tubes into 4cm lengths. We need 20 macaroni per person. Store in the fridge.

For the hot carbonara foam
  • 75g smoked bacon
  • 25g butter
  • 200g cream
  • 20g egg yolk
  • Salt and pepper
  • 2 x N2O cartridges
  1. Chop the bacon and cover with the butter.
  2. When the bacon is golden, remove from the heat and add the cream.
  3. Bring to the boil, remove from the heat and infuse for 30 minutes.
  4. Drain and add the egg yolk.
  5. Add the Xanthan gum and blend with a whisk until it results in a smooth cream.
  6. Add salt and pepper to taste, strain and fill the siphon.
  7. Close and charge with the gas. Keep the foam in a water bath at 64ºC.

For the bacon butter
  • 50g smoked bacon
  • 50g butter
  1. Mix the butter with the bacon and cook over a low heat for 30 minutes to get butter with a strong bacon flavour.
  2. Strain and store.

Other
  • 1 x 100g chunk of Parmesan cheese
  • 40 x 0.5 cm cubes of Parmesan cheese
  • 80 x 0.3 cm smoked bacon
  • Egg yolk
  • Salt and pepper

 

FINISHING TOUCHES AND PRESENTATION

  1. Mix the cubes of bacon with the bacon butter and heat until the bacon is cooked.
  2. Warm the gelatine macaroni on the salamander and put them in the hot presentation dish.
  3. Dress the macaroni with the cooked bacon, two spoonfuls of hot bacon butter, a string of egg yolk, the parmesan cubes, salt and pepper.
  4. Serve the pan with the macaroni and, on one side, the siphon with the hot foam and the chunk of parmesan with a cheese grater.
  5. Apply the foam on top of the macaroni and, using two spoons, mix to cover the macaroni with the foam-sauce. Finally, grate Parmesan cheese on top and serve the macaroni.

 

Energy (calories): 827 kcal / 38%

Protein: 25.48g / 47%

Fat: 77.08g / 159%

Carbohydrates: 9.26g / 4%