GIANT LANGOUSTINE COCO BEAN PURÉE AND ONION SOUP by SAVERIO SBARAGLI INGREDIENTS Coco bean purée 1kg coco bean / 100g carrots / 50g celery / 3g thyme / 100g onions / 2l chicken stock Method Soak the bean in the water around one night. Cook it for 40 minutes in the chicken stock and vegetables. Take out few coco beans for garnish. Continue to cook until it is soft and easy to mash. Remove the beans and then blend it with olive oil. Mix the garnish beans what had cook only 40min mix with some puree , carrot, zucchini chop and some olive oil. Pickled red onion 800g apple vinegar / 280g brown sugar / 4 garlic cloves / 16 bay leaves / 520g chicken stock / 40g salt / 600g chardonnay / 1 red onion Method In a pot, boil all the ingredients together and cool down. Add the red onion slices. Marinade for 1 to 2 days. Crispy quinoa Cook the quinoa in the boiling water. Remove and dry in the oven 70C for 2 hours. Deep fry it at 180C until crispy. Onion consommé 1300g white onions / 500g butter / bay leaf and whole pepper / 5l water Method Cut the onions fine julienne and caramelize the onions with butter. In a pot with water, add the bay leaves and pepper. Simmer on slow fire until it tastes like an onion soup. Strain and let it cool overnight.
Onion bouillon 400g code bone / 100g semi tomato confit / 10g thyme / 450g white eggs Method Bake the code bone in the oven. Simmer the bouillon together with the code bone, tomato confit and thyme around 2 to 3 hours. Strain and let it cool. When cold, put the whipped egg white inside and mix slowly. Bring to boil. Finishing Sear the langoustine without the shell. Heat the bean purée, garnish with the beans and consommé. Garnish Mixed herbs, extra virgin olive oil, pickle onions, crispy quinoa and onion consomme on the side.
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