Recipe created by Cristian Solana, born in Cantabria and since he was a child he spent his days in the kitchen of the family restaurant. When he turned 16 he decided to study cooking at the hotel school in Santander while working weekends and summers with his family.
At the age of 18 he started working in the restaurant El Serbal taking the step to haute cuisine (seafood cuisine). A year later he decided to go to the Solana Restaurant where he created a solid foundation and trained as a cook (traditional cuisine).
This desire to learn and continue to grow led him to the Martín Berasategui restaurant where he did 6 months of internship, learning about products and polishing techniques.
In search of excellence he arrived in La Rioja where he was in the first steps of the restaurant Kabanova (creative cuisine).
Later he started at the Palacio de Samaniego, where he sought to refine himself with a delicate and subtle French cuisine.
After this journey through the north of Spain, going from the coast and seafood to the fabulous world of vegetables, he arrives at @bodegasfya where he elaborates a gastronomy based on PRODUCT, CLOSENESS and SEASONALITY, keeping in mind what he has learned in the past and looking for a style of cuisine with a lot of flavor.
Chop the onion and the green bell pepper and poach them in oil, a little salt, garlic and bay leaf. We will crush the potato and we will add it, together with the chopped chorizo, to the poached vegetables.
We will cover everything with water. We will add a little salt and paprika and we will leave it forty minutes to slow fire.
Grind, strain and correct salt.
Put in a siphon with two loads and keep at 65ºC.
For the chorizo powder
INGREDIENTS
1 stalk of chorizo
PREPARATION
Cut the dreadlock into slices and bake it at 180ºC until we see that it has released all its fat, dry it well with absorbent paper and once it is cold, grind it in a food processor until it is powdered.
Smothered bread
INGREDIENTS
-340 g flour
-12 g yeast
-200 g milk
- Salt
PREPARATION
Knead all the ingredients and leave to ferment in the refrigerator for one day.
The next day stretch very thinly and cut into the desired shape.
Bake in a hot baking pan at 240ºC for 3 minutes and let cool.
Ingredients
Directions
Chop the onion and the green bell pepper and poach them in oil, a little salt, garlic and bay leaf. We will crush the potato and we will add it, together with the chopped chorizo, to the poached vegetables.
We will cover everything with water. We will add a little salt and paprika and we will leave it forty minutes to slow fire.
Grind, strain and correct salt.
Put in a siphon with two loads and keep at 65ºC.
For the chorizo powder
INGREDIENTS
1 stalk of chorizo
PREPARATION
Cut the dreadlock into slices and bake it at 180ºC until we see that it has released all its fat, dry it well with absorbent paper and once it is cold, grind it in a food processor until it is powdered.
Smothered bread
INGREDIENTS
-340 g flour
-12 g yeast
-200 g milk
- Salt
PREPARATION
Knead all the ingredients and leave to ferment in the refrigerator for one day.
The next day stretch very thinly and cut into the desired shape.
Bake in a hot baking pan at 240ºC for 3 minutes and let cool.
