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Spanish Easter 2006
from Chef Ramon Freixa of El Raco d’en Freixa


Chef Ramón Freixa on
Chef Ramón Freixa

El Raco d'en Freixa
Carrer de Sant Elies 22
Barcelona, Spain
Phone: 34-93-209-7559
Legumes with Truffle and Iberian Pork Sausage
Chef Ramón Freixa of El Raco d’en Freixa – Barcelona, Spain
Adapted by

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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  • Alimentaria 2006
  • Food Debate : Spanish Chefs
  • Forum: Spanish Chefs

  •    Published: March 2006
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