HomeSearchApp
EN
Use App
Bread, Broth & Vegetables
Get the app
Henrique Gilberto

Henrique Gilberto

Bread, Broth & Vegetables

5d 8h 35m

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!

This dish seeks in the gustatory memory the best possible sensation of a soup. Exploring the intense flavor of a well made broth with vegetables in different textures as well as soaked bread, a bond with the homemade food of Minas Gerais.

  • Add 1 cup salt in 2 bowls

    Step 0
  • Carefully place 1 embryonic yolk in 1 of the bowls. Cover it with ½ cup of salt

    Step 1
  • Use 1 egg to make 4 wells in the other bowl with salt

    Step 2
  • Separate the yolks from 4 eggs

    Step 3
  • Place the yolks in the wells. Cover them with salt

    Step 4
  • Place the bowls in the refrigerator. Cure the embryonic yolk for about 2 days. Cure the regular yolks for about 5d

    Step 5
  • Remove the yolks from the salt and wash once they are firm. The Salt-Cured Egg Yolks are ready

    Step 6
  • Drizzle 1 whole chicken cut into parts and 1 kg of pig's trotters with 4 tbsp of olive oil. Spread evenly

    Step 7
  • Roast for 40m at 150 °C until golden

    Step 8
  • Peel 1 carrot

    Step 9
  • Chop carrot

    Step 10
  • Trim and peel 1 onion

    Step 11
  • Chop onion

    Step 12
  • Trim 1 stalk of celery

    Step 13
  • Chop celery

    Step 14
  • Combine the chopped carrots, onion and celery

    Step 15
  • Add 1 tbsp of olive oil to pot on medium heat

    Step 16
  • Add 150 g of mirepoix. Cook until translucent

    Step 17
  • Remove roasted meats from oven. Transfer to stovetop on medium heat

    Step 18
  • Deglaze with 300 ml of white wine

    Step 19
  • Loosen up roasted bits from tray

    Step 20
  • Add 250 g of tomato puree to mirepoix

    Step 21
  • Stir well

    Step 22
  • Add roasted meats

    Step 23
  • Add 2½ L of water to cover meat. Simmer on medium heat

    Step 24
  • Trim and cut 1 daikon radish in large pieces

    Step 25
  • Slice 1 cup of daikon radish

    Step 26
  • Peel 100 g of ginger

    Step 27
  • Slice ginger

    Step 28
  • Add daikon radish and ginger to pot

    Step 29
  • Cook broth for 6h, until reduced by half

    Step 30
  • Strain broth through a fine mesh sieve, reserving the chicken meat. The Pork and Chicken broth is ready

    Step 31
  • Cut 4 red onions lengthwise into quarters, keeping the root

    Step 32
  • Pull apart each petal and remove the thin membrane

    Step 33
  • Reserve the petals

    Step 34
  • Add 1 cup water to a pot

    Step 35
  • Add ½ cup vinegar

    Step 36
  • Add 1 tsp of salt

    Step 37
  • Stir to combine

    Step 38
  • Add the peeled red onion petals

    Step 39
  • Transfer to stove on high heat

    Step 40
  • Bring to a boil and remove. Cool at room temperature. The Pickled Red Onions are ready

    Step 41
  • Cut 1 cabotia pumpkin in half. Reserve ½

    Step 42
  • Remove seeds and peel kabocha squash

    Step 43
  • Chop the cabotia pumpkin into 3 cm pieces. Set them aside

    Step 44
  • Melt 2 tbsp butter in a medium-large pan over high heat

    Step 45
  • Add the cabotia pumpkin, 1 sprig of rosemary and 2 cloves of garlic to melted butter

    Step 46
  • Add 2 tbsp of honey

    Step 47
  • Cover the pan and cook on low heat for 5 minutes

    Step 48
  • Remove the lid and stir the cabotia pumpkin

    Step 49
  • Add ½ cup of fresh heavy cream

    Step 50
  • Cover the pan and let simmer

    Step 51
  • Simmer until you can easily break apart cabotia pumpkin with a spoon

    Step 52
  • Remove the sprig of rosemary and the 2 cloves of garlic

    Step 53
  • Transfer the ingredients to a clean pot

    Step 54
  • Use a hand blender to puree the cabotia pumpkin

    Step 55
  • Add salt to taste

    Step 56
  • Add juice from 1 lime

    Step 57
  • Continue to blend until you get a smooth texture. The Pumpkin Purée is ready

    Step 58
  • Cut 4 brussel sprouts in half

    Step 59
  • Cut tops from ½ cup of broccoli

    Step 60
  • Snap off the woody part of 3 asparagus. Cut in ½, trim and slice middle piece. Reserve the tops

    Step 61
  • Gently peel tops keeping the tip intact

    Step 62
  • Peel 1 carrot

    Step 63
  • Slice with a mandoline

    Step 64
  • Remove tip and tough string from 5 snow peas

    Step 65
  • Cut 2 thick slices of sourdough bread

    Step 66
  • Add 1 tsp of butter to a smoking pan on high heat

    Step 67
  • Toast one side of the bread

    Step 68
  • Add brussel sprouts to smoking hot pan

    Step 69
  • Add 1 tbsp of butter and sauté until lightly charred

    Step 70
  • Add sliced and peeled asparagus and the trimmed snow peas. Sauté until lightly charred

    Step 71
  • Add broccoli tips

    Step 72
  • Add juice from ​​½ of a rangpur

    Step 73
  • Add salt to taste. Toss to incorporate

    Step 74
  • Add 1½ tbsp of water. Stir and remove from stove

    Step 75
  • Cut 5 slices of spanish chorizo

    Step 76
  • Add ¼ tsp of olive oil to pan on low heat

    Step 77
  • Add sliced spanish chorizo

    Step 78
  • Add 4 dried mushrooms

    Step 79
  • Add 1 cup of pork and chicken broth

    Step 80
  • Add salt to taste. Stir to incorporate

    Step 81
  • Add 3 carrot slices. Simmer until tender

    Step 82
  • Use a piping bag to fill the bread cells with the pumpkin puree

    Step 83
  • Plate the vegetables, spanish chorizo and dried mushrooms on top of the bread

    Step 84
  • Transfer broth to tea pot

    Step 85
  • Add pickled red onions

    Step 86
  • Take egg yolks from salt cure and remove excess salt

    Step 87
  • Grate the salt cured egg yolk

    Step 88
  • Pour the broth all over

    Step 89
  • Enjoy!

    Step 90

Yield 2 people

  • Sourdough Bread

    Sourdough Bread

    2 thick slices
  • Chorizo

    Chorizo

    5 slices
  • Dried Mushroom

    Dried Mushroom

    4
  • Asparagus

    Asparagus

    3
  • Brussel Sprout

    Brussel Sprout

    4
  • Snow Pea

    Snow Pea

    5
  • Rangpur

    Rangpur

    ½
  • Broccoli

    Broccoli

    ½ cup
  • Carrot

    Carrot

    1
  • Butter

    Butter

    1 tsp
  • Olive Oil

    Olive Oil

    ¼ tsp
  • Salt

    Salt

    To taste
  • Water

    Water

    1½ tbsp

Salt-Cured Egg Yolk

  • Embryonic Egg Yolk

    Embryonic Egg Yolk

    1
  • Egg Yolk

    Egg Yolk

    4
  • Salt

    Salt

    4 cups

Pork & Chicken Broth

  • Pig Trotter

    Pig Trotter

    1 kg
  • Whole Chicken

    Whole Chicken

    1
  • Celery

    Celery

    1 stalk
  • Daikon Radish

    Daikon Radish

    1 cup
  • Carrot

    Carrot

    1
  • Tomato Purée

    Tomato Purée

    250 g
  • Ginger

    Ginger

    100 g
  • White Wine

    White Wine

    300 ml
  • Onion

    Onion

    1
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Water

    Water

    2½ l

Pickled Red Onions

  • Red Onion

    Red Onion

    4
  • Vinegar

    Vinegar

    ½ cup
  • White Sugar

    White Sugar

    2 tsp
  • Salt

    Salt

    1 tsp
  • Water

    Water

    1 cup

Pumpkin Purée

  • Kabocha Squash

    Kabocha Squash

    ½
  • Heavy Cream

    Heavy Cream

    ½ cup
  • Butter

    Butter

    2 tbsp
  • Honey

    Honey

    2 tbsp
  • Rosemary

    Rosemary

    1 sprig
  • Lime

    Juice Lime

    1
  • Garlic

    Garlic

    2 clove
  • Salt

    Salt

    to taste

Equipment

  • Piping Bag

    Piping Bag

  • Tea Pot

    Tea Pot

  • Hand Blender

    Hand Blender

Get the app for 1000+
step-by-step video recipes

  • App Store
  • Google Play