Black sausage and cured egg yolk ravioli with pea cream and anise foam
Some products deserve a monument, like, for example, teardrop peas. This seasonal delicacy, originally from the Maresme region, can be prepared in countless ways, and this week CETT presents one of its versions.
(Ravioli Wonton)
200g black sausage
100g Figueres onion
8u Wonton wrappers
Dice the onion and sauté in a pan with a little olive oil. Once golden, add the skinless and diced sausage. Cook for 5 minutes, adjust the seasoning with salt, and set aside. Finally, place the sausage and onion mixture on a wonton wrapper and roll it up like a small package. Set aside.
4u yellow
250g salt
250g sugar
50g paprika
Mix the salt, sugar, and paprika, make wells in the egg yolks, and cover with some of the previous mixture. Let it rest for 30 minutes and then rinse with water. Store in a container with a little oil.
(Pea cream teardrop)
200g teardrop pea (weight outside the pod)
50g leek
50g sweet onion
400ml water
Olive oil
Shall
Shell the peas and set aside. Use the water and pods to make a stock and set aside. Finely dice the leek and onion, and sauté them in a saucepan with a little oil until translucent, without letting them brown too much. Once translucent, add the snow peas, stir, add the pea stock, cook for 10 minutes, and then blend, adding more or less liquid depending on the desired consistency. Strain through a fine sieve, adjust the seasoning with salt, and set aside.
(Anise scent)
200g anise
200ml water
30g sugar
3g aucro
In a saucepan, make a syrup with the sugar and 100ml of water. Set aside. In a tall container, combine the remaining 100ml of water, 15g of the syrup, the anise, and the sucrose. Emulsify the top layer with an immersion blender. Do this shortly before plating.
Fry the ravioli in boiling oil for 1 minute. Remove and set aside on paper towels. Place the ravioli on a plate, top with the cured egg yolk, and finish with the anise foam. Serve with the pea cream.
