Chef Andoni Luis Aduriz , Recipes, Modern Spanish, Contemporary Spanish, Modernist Spanish Cuisine, San Sebastian, Spain, Mugaritz, Flores, Flores, Flores, Flowers, Flowers, Flowers, Artichokes, Entree, Appetizer, Arbequina extra virgin olive oil, Parsley sprigs, rock tea, mineral water, distillate of rock tea, Xanthan (granulated), Flower Petals, Chrysanthemums, Cosmos, Lilies, Fennel, How To Cook Modern Spanish Cuisine, Chef’s Tips, Chef’s Recipes
What
Recipe for Flores, Flores, Flores from chef Andoni Luis Aduriz of Mugaritz in San Sebastian, Spain.
Who
Andoni Luis Aduriz is the chef and owner of the Contemporary Spanish restaurant Mugaritz, located in the Basque hillside in San Sebastian, Spain.
Why
Andoni Luis Aduriz’s inventive, influential and contemporary cuisine has earned him the spot as the No. 3 chef in the world, according to San Pellegrino World’s 50 Best Restaurants and two Michelin Stars.
Mugaritz - Gipuzkoa, Spain
Chef Andoni Luis Aduriz | Recipes
April 3, 2012
Flores, Flores, Flores | Flowers Flowers Flowers
Recipe courtesy of chef Adoni Luis Aduriz of Mugaritz
Serves 4
Ingredients
Artichokes
- 1 kg / 2.2 lbs artichokes
- 300 ml / 10 oz / 1.25 cups Arbequina extra virgin olive oil
- Parsley sprigs
Cream Of Flowers
- 30 g / 1 oz rock tea
- 2 l / 67.6 oz / 8.45 cups mineral water
- 100 ml / 3.4 oz / 0.4 cups distillate of rock tea
- Xanthan (granulated)
Flower Petals
- Chrysanthemums
- Cosmos
- Lilies
- Fennel
Directions
Artichokes
1) Fill a bowl with plenty of water and ice and submerge the parsley springs.
2) Clean the artichokes, so that they are whole, cup-shaped and put them into the water with the parsley sprigs.
3) On a table, cut the artichokes very fine.
4) Fry the artichokes in olive oil at 140 degrees C (285 degrees F) until they acquire a nice golden color.
5) Remove them from the oil and place them on a tray with paper towels.
6) Season with a dash of salt.
Cream Of Flowers
1) Combine rock tea with water in a food processor, until finely ground.
2) Let stand covered with plastic wrap for 2 hours.
3) Put the rock tea water in a distillation flask.
4) At a temperature of 35 degrees C (95 degrees F) and at maximum capacity vacuum, the steam distillation of rock tea.
5) To manipulate, add a small amount of granulated xanthan and stir to the desired density.
Finish & Plate
1) In a bowl, add the strips of fried artichoke and a spoonful of cream flowers, stir well until the everything mixes.
Recipes
Photographs courtesy of Andoni Luis Aduriz | Mugaritz
Cookbooks
Mugaritz: A Natural Science of Cooking [buy]
Recommended By
- Pastry Chef Will Goldfarb (Ku De Ta Hotel and Resort in Bali)
- Chef Mike Lata (FIG Restaurant in Charleston, SC)
- Chef Josh DeChillis (FIG Restaurant in Charleston, SC)
Mugaritz
Errenteria / Astigarraga
Contemporary Spanish
Otzazulueta Baserria, Aldura Aldea 20
20100 Errenteria, Gipuzkoa, Spain
T: +34/943.522.455 / +34/943.518.343
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