Courtesy Albert Adrià, chef, elBarri
How do you follow being pastry wizard at the legendary El Bulli and part of the late trend setter’s creative trinity (alongside brother Ferran Adrià and Oriol Castro)? If you’re Chef Albert Adrià, you build a restaurant empire boasting some of the hottest spots in Barcelona. He’s launched five different dining concepts thus far (including Tickets and Pakta), with a sixth (Enigma) to come later this year.
- 1 cup porcini jus (recipe below)
- ⅔ cup garlic-infused olive oil (recipe below)
Add garlic-infused olive oil to porcini jus a few drops at a time, whisking constantly to create an emulsion. Set aside.
- 4 tablespoons garlic, finely diced
- ⅞ cup extra-virgin olive oil, divided
- 2 pounds finely chopped yellow onions
- 1 sprig thyme, destemmed
- 1 sprig rosemary, destemmed
- 1 bay leaf
- 7 ounces peeled, stemmed, diced tomato (about 1 large)
- 4 tablespoons tomato purée
- 3 ounces cubed cured bacon
- 4 ounces cubed butifarra negra sausage (or morcilla or butifarra blanca)
- Salt and pepper, to taste
- 14 ounces cleaned, trimmed chanterelles
- 18 ounces freshly shelled green peas (or frozen)
- ⅘ cup water
To create sofrito base, warm diced garlic in just under ½ cup olive oil over low heat. Do not brown garlic. Add onions, thyme, rosemary and bay leaf. Cook over low heat until onions are golden, about 30 minutes. Add diced tomatoes. When tomatoes start to dissolve, add tomato purée. Cook 30 minutes. Salt to taste. Set aside.
In a large pot over medium heat, add ¼ cup extra-virgin olive oil and 3 tablespoons sofrito. (Use leftover sofrito as a base for stews and sautés.) Cook 2 minutes, stirring constantly. Add bacon. Cook until almost translucent. Add sausage. Sauté 1 minute.
Warm 3 tablespoons extra-virgin olive oil in another pan over high heat. Add chanterelles. Season with salt and pepper, to taste. Sauté until chanterelles release water and it evaporates. Gently stir chanterelles into sofrito-meat mixture in a large pot. Add peas. Sauté for 1 minute. Add porcini pil-pil and ⅘ cup water. Adjust salt and pepper, if necessary. Cook 8 minutes over low heat.
Divide into 4 bowls. Top with freshly ground black pepper. Serves 4.
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh porcini (or defrosted frozen porcini or fresh button mushrooms)
- 2 pinches salt
Add olive oil to pan over high heat. Add porcini, and cook for 5 minutes, stirring constantly. Lower heat, and allow mushrooms to release water. Add salt and ⅞ cup water. Cook porcini over low heat 15–20 minutes. Strain porcini through fine-meshed sieve. Press to extract all liquid. Reserve jus.
- 2 teaspoons unpeeled garlic
- ⅔ cup extra-virgin olive oil
- Lightly crush garlic. Add garlic and olive oil to pan. Set over very low heat. Cook, but do not brown or burn. Remove garlic. Reserve oil.
Although he’d happily serve this dish with a Priorat red (like Nin-Ortiz’s Planetes de Nin), Adrià also recommends Venus La Universal’s Dido Blanc, by famed winemakers Sara Pérez and René Barbier. The creamy blend of Garnacha Blanca, Macabeo and Xarel-lo has enough backbone to stand up to the bold flavors of the chanterelles, sausage and bacon.