Vegetable medley

• Cook By: Eduard Xatruch. Restaurant Compartir
• Theme: Meat dishes Influencer
• Main Ingredients: ham, vegetable
• Serving Size: 4

For the Iberian ham broth

Ingredients

• 4 bone Iberian ham
• 2 L Water
• 25 g Yondu, Light

Directions

1. Blanch the trimmed bones.
2. Once blanched, add them to the water with Yondu, Light(Jang Sauce).
3. Cook over a low flame for 2 hours, removing any foam that rises to the surface
4. Strain through a cheesecloth, degrease, and store in the refrigerator.

For the vegetable medley juice

Ingredients

• 40 g Onion
• 25 g Ssamjang, Korean Soybean Dipping Paste
• 500 g Iberian ham broth (see above)
• 25 g Extra virgin olive oil

Directions

1. Peel and chop the onion.
2. Add Seasoned Soybean Paste(Ssamjang) and a bit of oil to the onions and sauté for 1 minute.
3. Add the ham broth and cook for 15 minutes, adding salt to taste if necessary.
4. Set aside in the refrigerator.

For the blanched vegetables

Ingredients

• Salt
• Water
• 8 ea Cauliflower florets
• 4 ea Green onions
• 12 ea Tender green beans
• 2 ea Artichokes
• 4 ea Baby zucchini
• 4 stalk Green garlic
• 2 ea Carrots
• 16 ea Wild asparagus
• 8 ea Green asparagus

Directions

1. Peel and cut the green asparagus in half.
2. Remove the woody part of the wild asparagus and cut each one in two.
3. Peel and turn the carrots.
4. Peel the green garlic.
5. Cut each baby zucchini in 4 lengthwise slices.
6. Clean the artichokes and cut each one into 4 wedges.
7. Remove the threads from the beans and cut each one into 3 pieces in a slight diagonal shape.
8. Blanch all the vegetables separately in salted water and cool down in salted ice water.
9. Drain and store in the refrigerator.

For the papillots

Ingredients

• 4 piece Carta Fata paper (40 x 30 cm each)
• Blanched vegetables (see above)
• Vegetable medley juice (see above)

Directions

1. Distribute the vegetables among 4 papers.
2. Add 75 g of medley juice to each of them and close the papillots.

For the herbs and flowers

Ingredients

• 4 stalk Fennel
• 4 ea Begonia flowers
• 8 ea sprouts of crystalline iceplant
• 12 leaf Fresh basil
• 12 leaf Fresh mint

Directions

1. Select all the herbs and flowers and distribute into 4 groups.

Presentaion

Ingredients

• 120 g Slices of Iberian ham

Directions

1. Heat the papillots in a dry pan over a medium flame.
2. Arrange the slices of Iberian ham on a plate and the herbs and flowers in individual bowls.
3. Allow the papillots to boil for 1 minute.
4. Serve the papillot by opening it with scissors. Finish adding the fresh herbs and flowers, and the slices of Iberian ham that will be placed with tweezers.