Here are some photographic intrigues from the kitchen of Martín Berasatégui this week:
Erizo de Mar
I “Eee!” ‘d with excitement (how Martín of me) when these bright, orangey ‘tongues’ of uni arrived that I had to break one open and try it. Briny, mildly sweet with a short finish compared to ones from Santa Barbara (sweet, hints of vanilla, lingering finish) or Maine (earthy, nutty, grainier texture, long finish).
It was a doughy week in the kitchen. Here, Alessandro makes pizza dough, the bed on which his bufala from Italia lay:
In pastelería, Lola makes hojaldre (puff pastry):
Chef David breaking down liebres (Bugs bunny!):
Every few weeks we get a shipment of liebre and David, aka The Professional, goes to town on them. I love the intensity of the deep, currant hues of bugs bunny blood. Morbid, I know, but even in butchery can you find beauty, especially when David gets the carcass this clean:
On the other side of the farm, David de Jorge and Martín made cochinillo for Robin Food:
Ah yes, I do love where curiosity leads me in this kitchen, from briny creatures of the sea to wondrous aromas of Italia, to the butcher shop.