Bread, Broth & Vegetables
The best part of a soup is the Scarpetta! Here is a modern interpretation of the act of mopping up a delicious broth with good bread!
Add <quantity>1<unit>cup</unit></quantity> salt in 2 bowls
Carefully place <quantity>1</quantity> embryonic yolk in 1 of the bowls. Cover it with <quantity>½<unit>cup</unit></quantity> of salt
Use 1 egg to make 4 wells in the other bowl with salt
Separate the yolks from <quantity>4</quantity> eggs
Place the yolks in the wells. Cover them with salt
Place the bowls in the refrigerator. Cure the embryonic yolk for about <quantity>2</quantity> days. Cure the regular yolks for about 5d
Remove the yolks from the salt and wash once they are firm. The Salt-Cured Egg Yolks are ready
Drizzle <quantity>1</quantity> whole chicken cut into parts and <quantity>1<unit>kg</unit></quantity> of pig's trotters with <quantity>4<unit>tbsp</unit></quantity> of olive oil. Spread evenly
Roast for 40m at <temperature>150<unit>°C</unit></temperature> until golden
Peel <quantity>1</quantity> carrot
Chop carrot
Trim and peel <quantity>1</quantity> onion
Chop onion
Trim <quantity>1<unit>stalk</unit></quantity> of celery
Chop celery
Combine the chopped carrots, onion and celery
Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to pot on medium heat
Add <quantity>150<unit>g</unit></quantity> of mirepoix. Cook until translucent
Remove roasted meats from oven. Transfer the baking dish to stovetop on medium heat
Deglaze with <quantity>300<unit>ml</unit></quantity> of white wine
Loosen up roasted bits from tray
Add <quantity>250<unit>g</unit></quantity> of tomato puree to mirepoix
Stir well
Add roasted meats
Add <quantity>2½<unit>L</unit></quantity> of water to cover meat. Simmer on medium heat
Trim and cut <quantity>1</quantity> daikon radish in large pieces
Slice <quantity>1<unit>cup</unit></quantity> of radish
Peel <quantity>100<unit>g</unit></quantity> of ginger
Slice ginger
Add daikon radish and ginger to pot
Cook broth for 6h, until reduced by half
Strain broth through a fine mesh sieve, reserving the chicken meat. The Pork and Chicken broth is ready
Cut <quantity>4</quantity> red onions lengthwise into quarters, keeping the root
Pull apart each petal and remove the thin membrane
Reserve the petals
Add <quantity>1<unit>cup</unit></quantity> water to a pot
Add <quantity>½<unit>cup</unit></quantity> vinegar
Add <quantity>1<unit>tsp</unit></quantity> of salt
Stir to combine
Add the peeled red onion petals
Transfer to stove on high heat
Bring to a boil and remove. Cool at room temperature. The Pickled Red Onions are ready
Cut <quantity>1</quantity> cabotia pumpkin in half. Reserve half to other preparations
Remove seeds and peel kabocha squash
Chop the cabotia pumpkin into <quantity>1<unit>in</unit></quantity> pieces. Set them aside
Melt <quantity>2<unit>tbsp</unit></quantity> butter in a medium-large pan over high heat
Add the cabotia pumpkin, <quantity>1</quantity> sprig of rosemary and <quantity>2</quantity> cloves of garlic to melted butter
Add <quantity>2<unit>tbsp</unit></quantity> of honey
Cover the pan and cook on low heat for 5 minutes
Remove the lid and stir the cabotia pumpkin
Add <quantity>½<unit>cup</unit></quantity> of fresh heavy cream
Cover the pan and let simmer
Simmer until you can easily break apart cabotia pumpkin with a spoon
Remove the sprig of rosemary and the 2 cloves of garlic
Transfer the ingredients to a clean pot
Use a hand blender to purée the cabotia pumpkin
Add salt to taste
Add juice from <quantity>1</quantity> lime
Continue to blend until you get a smooth texture. The Pumpkin Purée is ready
Cut <quantity>4</quantity> brussel sprouts in half
Cut tops from <quantity>½<unit>cup</unit></quantity> of broccoli
Snap off the woody part of <quantity>3</quantity> asparagus. Cut in ½, trim and slice middle piece. Reserve the tops
Gently peel tops keeping the tip intact
Peel <quantity>1</quantity> carrot
Slice with a mandoline
Remove tip and tough string from <quantity>5</quantity> snap peas
Cut <quantity>2</quantity> thick slices of sourdough bread
Add <quantity>1<unit>tsp</unit></quantity> of butter to a smoking pan on high heat
Toast one side of the bread
Add the brussel sprouts to smoking hot pan
Add <quantity>1<unit>tbsp</unit></quantity> of butter and sauté until lightly charred
Add sliced and peeled asparagus and the trimmed snap peas. Sauté until lightly charred
Add broccoli tips
Add juice from <quantity>½</quantity> of a rangpur
Add salt to taste. Toss to incorporate
Add <quantity>1½<unit>tbsp</unit></quantity> of water. Stir and remove from stove
Cut <quantity>5</quantity> slices of spanish chorizo
Add <quantity>¼<unit>tsp</unit></quantity> of olive oil to pan on low heat
Add sliced spanish chorizo
Add <quantity>4</quantity> dried mushrooms
Add <quantity>1<unit>cup</unit></quantity> of pork and chicken broth
Add salt to taste. Stir to incorporate
Add <quantity>3</quantity> carrot slices. Simmer until tender
Use a piping bag to fill the bread cells with the pumpkin puree
Plate the vegetables, spanish chorizo and dried mushrooms on top of the bread
Transfer broth to tea pot
Add pickled red onions
Take egg yolks from salt cure and remove excess salt
Grate the salt cured egg yolk
Pour the broth all over
Enjoy!
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