Biscaya Grill-Miami, FL
Adapted by StarChefs
Yield: 8 servings
- 10 red peppers, finely chopped
- 10 heirloom tomatoes, finely chopped (save all liquid
from the cutting board)
- 12 cloves garlic, crushed
- 4 cucumbers; peeled, seeded and finely chopped
- 4 cups extra virgin olive oil
- 1 cup red wine vinegar
- 1 cup aged Spanish sherry vinegar
- 2 large day-old ciabatta loaves, broken into bits
- 2 cups water
- 2 onions, diced
- 4 heirloom tomatoes, pureed
- 6 gelatin leaves
- Salt and pepper, to taste
- 8 Blue Crab claws (one per person)
- 2 ½ pounds fresh farm-raised baby conch
- 5 eggs, whole
- 1 cup heavy cream
- 1 shallot
- 1 bunch scallions
- 1 Tablespoon fresh Ginger, finely chopped
- 1 teaspoon cayenne pepper
- 1 bunch cilantro, chopped
- 2 jalapeno peppers, finely diced
- 2 cups Panko crumbs
- Frozen pasta sheets
- Picked chervil (for garnish)
To prepare the gazpacho: Drape a colander or
other large container with 2 layers of cheesecloth.
Combine the red peppers, 10 chopped tomatoes, garlic,
cucumbers, extra virgin olive oil, red wine vinegar,
Spanish sherry vinegar, ciabatta bread, and water, and
pour into the cheesecloth. Let the mixture sit in the
cheesecloth overnight, squeezing occasionally to yield
as much liquid as possible.
The next day, place the yielded liquid in a narrow
stockpot with the blue crab claws (one per person),
2 diced onions, and 4 more tomatoes, puréed.
Bring to a slow simmer and allow a raft, or skin, to
form. Simmer very carefully so the skin stays intact.
Take off stove and allow the gazpacho to cool for 10
minutes. Carefully break and remove the skin.
Take 2 cups of the hot liquid and melt 6 gelatin leaves
into it. Once the gelatin is fully melted, return the
liquid back to the gazpacho. Cool, and let it set lightly
over the next 24 hours. Add salt and pepper, to taste.
To prepare the ravioli: Using a Robocoup or
other food processor, purée the conch meat and
set aside. In a mixing bowl, whip the eggs and cream.
In a sauté pan, melt the clarified butter and
sauté the sliced shallot and chopped scallions.
Add to the sauté pan the conch meat and the ginger,
cayenne, cilantro, jalapeno, and Panko crumbs. Season
with salt and pepper, remove from heat and allow the
mixture to sit for two hours before portioning.
Lay one sheet of pasta on a flat, clean work surface
and place (in equal spaces) one teaspoon each of the
conch mixture. Using a pastry brush, brush the pasta
lightly with the beaten egg, and then place the next
sheet of pasta over the top. Cut with Heart shaped (or
any other shape) ravioli cutters and freeze on flat
sheet trays until ready to serve.
To assemble: Bring one gallon of salted water
to a boil. Carefully place the ravioli from the freezer
into the boiling water. Cook for four minutes until
Portion the chilled, lightly gelled Clear Gazpacho
into individual serving bowls. Place the ravioli into
the Gazpacho and garnish with picked chervil for each
bowl. Serve immediately.