Pork Porchetta and Fruit-Shaped Raspberry Panacota Recipes

The first dish that we present to you is a porchetta inspired by the mixture of three cultures, which was prepared by chef Adrián Borja, teacher at La Escuela de los Chefs. First we pass through Europe, specifically Italy, where the pork porchetta is a specialty for the whole year. The softness of the meat with a long cooking time and the crispness of the broken leather will make a perfect combination with each bite.

With the sauce we discover more Asian flavors, which evoke the bittersweet, the citrus aroma of ginger and the sweetness of Japanese sake. While for rice we go to India, a country as large in size as it is in culture. It is a mixture of aromas, flavors and spices, as exotic as its people.

Ingredients:

– 2 kg of pork belly (with skin)

– 1 bunch of basil

– 100 grams of spinach

– 300 grams of pork

– 50 grams of walnuts

– 50 grams of almonds

– 30 grams of pistachio

– 25 grams of salt

– 5 g of ground black pepper

Salsa

– 200 grams of tomato paste

– 250 grams of Worcestershire sauce

– 50 grams of sake

– 10 grams of fresh ginger

– 5 grams of garlic

– 100 grams of brown sugar

– 10 grams of salt

Rice

– 500 grams of cooked rice

– 10 grams of turmeric

– 50 grams of oil

– 50 grams of almonds

– 50 grams of walnuts

– 50 grams of red pepper

– 50 grams of green pepper

– 50 grams of yellow pepper

preparation:

– Dry the pork belly with an absorbent paper, trying to remove as much surface liquid as possible.

– For the filling we process the basil, spinach, pork, walnuts, almonds, pistachios. We rectify the flavor with salt and pepper. We process well until we get a paste texture.

– In the bacon we spread this filling, placing it in such a way that at the moment of bridging (tying with thread) it remains in the center of the whole bacon.

– Leave the porchetta in the refrigerator for at least 24 hours, without covering it. This is to ensure that the skin of the pig is dehydrated and can burst and become crispy during cooking in the oven.

– We bake for 8 hours at a temperature of 120 degrees.

– For the sauce, we put all the ingredients in a pot and cook over medium heat until we reach the right texture (not too thick, not too liquid). Once we get the texture, blend and strain the sauce. We rectify flavors with salt and pepper.

– In a frying pan we add the oil and heat, add the turmeric and cook for a few seconds in the oil, to avoid burning. Immediately add the cooked and seasoned rice, almonds, walnuts and peppers, mix and serve.

Fruit-shaped raspberry panacota

This is the brilliant sweet that La Escuela de los Chefs shares, run by the chef Carlos Pilay. The Ecuadorian tables will have a special touch with this alternative that is very simple to prepare … and it is fabulous.

This dish is dedicated to closing the night with a perfect and sweet memory: a pear-shaped panacota, green and shiny, or apple, very red, like the lights of Christmas Eve. This recipe leads us to enjoy a dessert with texture and delicate flavors to sweeten us without cloying ourselves, with a filling of raspberry sauce. It is a classic from Italy, with a modern presentation to dazzle the whole family. We hope you enjoy it!

Ingredients:

– 200 milliliters of heavy cream

– 50 milliliters of milk

– 150 ml raspberry sauce

– 50 grams of sugar

– 15 grams of unflavored gelatin

– 75 milliliters of water

preparation:

– In a saucepan add the milk and cream, bring to medium heat until boiling and remove from heat.

– Mix the sugar with the gelatin and add to the previous preparation while it is warm. Once the gelatin is hydrated, add the raspberry sauce and mix.

– Place the mixture in a silicone mold, shaped like a pear, apple or another of your choice, and freeze for at least 4 hours.

– Unmold and add the mirror shine to the dessert.

Mirror shine

Ingredients:

– 300 grams of sugar

– 300 grams of glucose

– 150 milliliters of water

– 200 milliliters of condensed milk

– 300 grams of white chocolate

– 20 grams of gelatin

– 100 milliliters of water

– Green gel dye (quantity required)

Elaboration:

– Place in a pot: water, sugar, condensed milk and glucose.

– Mix well and bring to a fire, at a temperature of 110 degrees Celsius.

– Remove from the heat and add the chocolate.

– Hydrate the gelatin with the water, dissolve over low heat and add to the previous mixture. If there are lumps of white chocolate, pass the preparation through a strainer.

– Color the mixture with green gel dye. Wait for the preparation to reach a temperature between 30 and 32 degrees Celsius and apply to the frozen dessert, which should be on a rack. Repeat this procedure twice.

– With the help of a skewer stick, puncture the dessert on top and transfer to the plate. Garnish with sauce and seasonal fruit crumble. (I)