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Published:
November 2006
Chef Ken Oringer
Clio
370 Commonwealth Avenue
Boston, MA 02215
(617) 536-7200
Uni
Eliot Hotel 370A Mass Ave.
Boston, MA
(617) 536-7200
Toro
1704 Washington Street,
South End, Boston
(617) 536-4300
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Preparing Barnacles
Chef Ken Oringer of Clio – Boston, MA
Adapted by StarChefs.com
While barnacles remain largely uneaten and undesired
in American cooking, they’ve been used for centuries in
Spain’s Basque Country and Galicia. There, Goose Neck barnacles,
or percebes, are regarded as a delicacy and eaten with uninhibited
gusto. They’re prepared simply and eaten like shrimp, crabs
and lobster – in a mild stew or with clarified butter, hot
or cold. While Chef Ken Oringer sources his sweet, crab-like barnacles
from Chile, he pays homage to the Galician tradition in his treatment
of the crustaceans, quickly blanching and serving them warm. For
presentation, they’re served on a hot ocean rock, bringing
them back home, del mar.
Step 1: Blanch the barnacles for 30 seconds
in salted water
Step 2: Peel down the outer skin of the neck, leaving
the meat attached to base
Step 3: Sauté to warm
Picco Roco
Chef Ken Oringer of Clio – Boston, MA
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
- 2 pounds Goose Neck barnacles
- 2 gallons water, salted
- 3 ounces Arbequina olive oil
- ¼ teaspoon garlic, fried
- 1 Tablespoon chives, chopped
- Pinch of Korean pepper threads
- Juice of ½ lemon
- Pinch of Espelette powder
Method:
Blanch the barnacles in boiling water for 30 seconds,
then remove and peel the outer skins of the necks, leaving them
attached to the base. Heat the oil in a large sauté pan
and very gently add the barnacles. Heat them until warm, then
add the garlic, chives, Korean pepper threads and lemon. Garnish
with Espelette and place on a hot ocean rock to serve.
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