J.e.a.n.n.a.j.a.m.e.s.o.n

snipe woodcock on toast Viridiana

INGREDIENTS:
(serves 4) 4 .2 snipe glasses of white wine. White pepper. Grated nutmeg. A little thyme and salt

PREPARATION:
woodcocks cleaned removing the feathers and empty inside; reserve the corazón.Las season with salt, pepper and nutmeg and sprinkle with thyme. Enter the source hot oven, preheated to 220 º C for 15 minutes. Once roasted woodcocks, we take from oven and chop; parted thighs and legs, and retain heat in a saucepan.

Chop the bodies we have learned from the woodcock (breast bones and other remains) and again put into the baking dish with the crushed heart. Add the white wine, put the power to fire, and stir the whole with a wooden spatula.

We let simmer very gently for 10 minutes. Put the salt and snuck this sauce. With this sauce, salsa and the chicken thighs we had booked.

heater to boil for 3 minutes and serve. Accompanied by a mushroom with fried onions. Others

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to fashion here's the best recipe for Queen of the Forest, Lady of the Snows. Once seared, gently remove the casings will amaze you and fragrant forest. A separate knifepoint breast bone and reserve the dark next to the thighs. Dore

the minimum shell oil with a clove of garlic, shallots, an onion and a carrot. After flambé with a splash of brandy, cover with water, aromatícelo with some black peppercorns and a sprig of thyme and let it cook long. Meanwhile

appropriate to skip its guts over medium heat on a couple of chopped shallots and softened in oil. Extend the intestines with a poultry livers, or better yet, a dice of raw duck foie or micuit. Foie and viscera that get wet with a dash of port and other seasoning cream before, after a brief cooking, beat hard with the hand blender (machacadlo with mortar and pass it through a sieve if the amount is very small). COLADE

and reduced juice and ligadlo with a pinch of cornstarch diluted in amontillado, a pinch of mustard and a little die of chocolate. Ready to serve, will have the buttery pate and cold on a generous slice of fried bread.

Picatoste will cover the juicy pechuguita just past the plank and thighs fried crisp just as the coveted head. Around the dark and tangy sauce. In the lavish dinner of the hunters, who enjoyed exclusive heads high privilege paid as telling a story in the afternoon. It seems to me that this story, conjuring the sleepless night, amid a silence broken only by the crackling of fire, was the real prize.

Recipe and text Abraham Garcia (Restaurante Viridiana)

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Gulas with poached quail eggs with truffle aroma

INGREDIENTS:
A package of guides, a piece of fresh black truffle the size of a walnut, 3 shoots of young garlic, virgin olive oil extra, chives, salt and Maldon salt.

SPECIAL TOOLS:
A silicone mold to make ice, a grater.

PREPARATION:
With the tip of a knife is opening a little the shell is quite hard and eggs without opening reserves at all .. can be placed in the same egg cup with the opening facing up.

Put grated truffle to infuse in extra virgin olive oil at low temperature, in a few minutes the oil will have been impregnated with the aroma of truffles.

oiled tray and put ice in each hole a quail egg.

Put warm water in a bowl wider than the ice tray and when grass is placed on the water to make a water bath. Watch the point of the egg to your liking. Do not make them too.

Chop garlic very fine, in a satin put a spoonful of truffle oil to soften then put the garlic and add the guides and a pinch of salt.

serve:
With a sprig of the walls separating the eggs.
Put the guides on a plate or tray placed over the eggs.
Heat remaining truffle oil and pour a little of this over the eggs. Put a pinch of Maldon salt on the eggs and garnish with finely chopped chives.

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