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Butterfly salad

PT1H30M

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Ingredients

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Pâté of cannellini beans

  • 200g of cannellini beans, dried
  • 40g of tahini
  • 40g of extra virgin olive oil
  • 1 pinch of chilli, chopped, or chilli powder
  • salt

Carpaccio of radicchio with red wine

Carpaccio of green cabbage

  • 1 cabbage, small, or 1 Chinese cabbage, leaves separated
  • salt

Carrot purée

  • 100g of carrots
  • 20g of extra virgin olive oil
  • 10g of salt

Cream of green leaves

  • 200g of celery, spinach, cabbage or mint leaves
  • 5g of cornflour
  • 5g of salt

Red wine reduction

  • 40g of sugar
  • 30g of water
  • 50g of red wine vinegar
  • 1l red wine, good quality

Almond and beetroot mayonnaise

To serve

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Method

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1
Soak the cannellini beans overnight in water at room temperature
  • 200g of cannellini beans, dried
2
The next day, drain, wash and cook the beans in a pressure cooker with fresh, unsalted water for about 13 minutes or until they become very soft
3
Once the beans are cooked, drain (reserving the cooking liquid) and set aside in a colander for about 1 hour
4
Blend the beans in a food processor until you obtain a thick paste. Place the mixture in a bowl and season with tahini, extra virgin olive oil and salt. If the paste is too thick, add a little of the reserved cooking liquid. Reserve
  • 40g of tahini
  • 40g of extra virgin olive oil
  • salt
5
To make the carpaccio of radicchio, bring the wine, red wine vinegar, sugar and salt to the boil then add the radicchio leaves and blanch for 1 minute. Refresh in iced water with a dash of red wine vinegar to preserve the colour. Set aside until required
6
Blanch the green cabbage leaves in boiling water for 30 seconds then refresh in salted iced water and reserve
7
To make the carrot purée, peel the carrots and cut into slices. Heat a small pan over a medium heat and add the oil, carrots and salt. Cook with the lid on for about 15 minutes, adding a little water if necessary
  • 100g of carrots
  • 20g of extra virgin olive oil
  • 10g of salt
8
When the carrots are cooked through, blitz in a blender until a smooth purée is obtained
9
To make the cream of green leaves, blanch the leaves in boiling water for 1 minute, then refresh in iced water. Drain well and pass through a fine sieve
  • 200g of celery, spinach, cabbage or mint leaves
10
Dissolve the cornflour in 30g of cold water. Place the purée in a saucepan, bring to the boil and add the cornflour paste, whisking until the mixture thickens. Allow to cool then season to taste
  • 5g of cornflour
  • 5g of salt
11
For the red wine reduction, dissolve the sugar in a little water in a small saucepan. Heat until the mixture reaches 121°C on a sugar thermometer, then add the vinegar and reduce by half. Add the wine and reduce by 3/4, it should be syrupy. Leave to cool
  • 40g of sugar
  • 30g of water
  • 50g of red wine vinegar
  • 1l red wine, good quality
12
Place the almond milk, salt and lemon juice in a bowl and blitz with a hand blender. Slowly add the oil and emulsify until you achieve a thick mayonnaise
  • 200g of almond milk
  • 8g of salt
  • 25g of lemon juice
  • 350g of sunflower oil, cold pressed
13
Add the beetroot purée and mix to combine. Season with salt to taste and check the acidity
14
To plate, place two drops of pâté on each plate, lay the carpaccio of cabbage and radicchio like butterfly's wings on top of the pâté and dress with the carrot purée, green leaf cream, sesame oil, spicy olive oil, salt and sesame seeds
15
Create a landscape by placing some drops of wine sauce and beetroot mayonnaise around the plate. Sprinkle over the chopped chives, decorate with edible flowers and serve
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Butterfly salad

 
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