Legumes with Truffle and Iberian Pork Sausage
Chef Ramón Freixa of El Raco d’en Freixa – Barcelona, Spain
Adapted by StarChefs.com

Yield: 6 Servings


  • 1 liter consommé
  • 30 grams vegetable gelatin
  • 100 grams white beans
  • 100 grams lentils
  • 100 grams barley
  • 100 grams green soy beans
  • 100 grams small garbanzo beans
  • 1 shallot
  • 50 milliliters truffle vinaigrette

    Truffle Consommé and Iberian Pork Sausage:
  • 700 milliliters veal consommé
  • 100 milliliters truffle juice
  • 300 grams Iberian pork sausage

    100 grams truffle, julienned


For Legumes:
Boil the consommé, then add the gelatin and stir until the two combine. Place the liquid into a square dish. Once it has coagulated, cut it into 15-centimeter squares.

Boil all of the legumes separately. Once they are cooked, combine them in a bowl.

Mince the shallot and mix it with the truffle vinaigrette. Combine the legumes with the vinaigrette mixture. Place them on top of the gelatin squares and make a roll with the legume mixture in the middle. Keep refrigerated.

For Truffle Consommé and Iberian Pork Sausage:
Gently heat the consommé and truffle juice and set aside.

Saute the sausage in a pan, cutting it into 2-centimeter pieces. Keep it over low heat.

To Assemble and Serve:
In room-temperature soup bowls, place the legume rolls, the pork sausage and the julienned truffle. Ladle the truffle consommé around the sides and serve.


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   Published: March 2006