Dimarts 28 de Novembre va inaugurar-se el Grup Gastronòmic del curs 17-18 al MiT Espai de Cuina. Aquest cop vam gaudir de la presència dels xefs del restaurant Trumfes, dos joves emprenedors que, després de treballar en restaurants de renom, van unir-se per crear el seu propi espai gastronòmic.
La inaguració del sopar va començar a les 20 h, amb una classe magistral de cuina a base de productes de temporada. Els xefs, Pau Cascon i Alex Molas, ens van ensenyar a preparar pas a pas els següents plats:
Carpaccio de polp amb escuma de patata
Arròs cremòs de ceps, espàrrecs verds i parmesà
Lemon Pie
A les 21.30 h va començar el sopar acompanyat amb vins per a l'ocasió: dos tipus de vins blancs "Castell del Remei Oda Blanc", "Nadal 1510" i un vi negre "Basagoiti criança", recomanat pel nostre amic Jordi Xavier Prat.
En tractar-se de la inauguració del grup tots els assistents van rebre un petit detall gastronòmic. A continuació teniu una mostra de com va anar el sopar. Deliciós i ben acompanyat!
Si us vau perdre la trobada del grup o voleu posar en pràctica a casa la recepta, aquí la teniu!
Arròs cremós de ceps, espàrrecs verds i parmesà
Ingredients
Ceba, 350 gr
Alls, 2 dents
Llorer, 1 fulla
Bitxo, 1/4
Ceps, 400 gr
Arròs bomba, 380 gr
Espàrrecs verds, 8 peces mitjanes
Caldo de pollastre, 1 litre
Parmesà rallat, 160 gr
Mantega, 40 gr
Sal, pebre i oli
Elaboració
Posem a coure la mantega fins que agafi color i aroma torrat.
Per fer el sofregit, piquem les cebes ben fines. Les posem a coure amb una mica d'oli, sal, els alls aixafats, el llorer i el bitxo. Ho deixem coure lentament fins que quedi ben cuit. Tallem els ceps nets a daus grans, saltegem a foc fort i salpebrem. Després afegim el sofregit als ceps i ho deixem coure lentament 5 minuts més i ho reservem.
Per fer l'arròs, posem en una cassola el sofregit amb l'arròs, els espàrrecs verds tallats en tres trossos fins que transparenti l'arròs. Mullem amb el caldo de pollastre ben calent, rectifiquem de sal i deixem coure 4 minuts a foc fort. Després baixem el foc, deixem coure 4 minuts més i ho posem al forn 200 graus, 10 minuts més. Traiem l'arròs del forn, afegim la mantega, el parmesà i emulsionem l'arròs.
Lemon Pie
Ingredients
Crema de Llimona
Rovells, 4
Aigua
Maizena, 50 gr
Sucre, 130 gr
Suc de llimona, 150 gr
Mantega, 40 gr
Sable
Farina, 300 gr
Mantega, 150gr
Sucre, 70 gr
Rovells, 2
Llet, 25 ml
C/C Llevat Royal
Merengue Italià
Clares, 4
Sucre, 200 + 50 gr
Aigua, 60 cl
Elaboració
Per fer la crema de llimona, posem tots els ingredients junts, ho barregem bé i ho fem bullir fins trobar la textura desitjada. Per fer la galeta posarem la mantega i afegirem la resta d'ingredients fins que quedi una massa homogènia. Donem la forma desitjada i ho posem a coure a 190º durant 7 minuts.
Per fer el merengue, posem els 200 gr de sucre amb els 60 cl i portem a ebullició fins a arribar 102 graus. Per una altra banda, muntem les clares amb els 50 gr restants fins a punt de neu i seguidament afegim l'almívar poc a poc sense parar de batre i deixem refredar.
Ara només queda gaudir de la recepta. Fins la propera trobada!
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