AUTUMN VEGETABLE MEDLEY, RICH VEAL BROTH AND WAFERS OF IBÉRICO BACON

INGREDIENTS (to serve 4)

Wafers of Ibérico bacon
1 piece of Ibérico bacon (Quercus) over 5 cm thick
Broccoli (2 stems per person and 3 slices per person)
1 head of broccoli
1 litre mineral water
20 gr table salt
Slices of mini courgette (3 per person) 1 mini courgette
Mini carrot (1 per person)
4 mini carrots
1 litre mineral water
20 gr table salt
Bicarbonate
Green asparagus (1 per person)
4 green asparagus spears
1 litre mineral water
20 gr table salt
Bicarbonate
Chopped truffle
Summer truffle, chopped (trimmings)
Mini leek (3 per person)
4 mini leeks
1 litre mineral water
20 gr table salt
Bicarbonate
Green beans
3 green beans
1 litre mineral water
20 gr table salt
Bicarbonate
New potatoes
2 new potatoes
1 litre mineral water
20 gr table salt
Bicarbonate
Spring onion segments
1 spring onion
1 litre mineral water
20 gr table salt
Yellow Bombilla tomato
4 yellow Bombilla tomatoes
Pumpkin
1 pumpkin
Olive oil
Table salt
Milky agarics
4 small milky agarics
Olive oil
Table salt
Beetroot (1 per person)
1 beetroot
Olive oil
Table salt
Chickpeas
12 chickpeas
Mineral water
Table salt
Garlic salt
1 garlic bulb
Herbs
6 stems of chickweed (Stellaria media)
4 stems salad burnet (Sanguisorba minor)
4 stems purslane (Portulaca oleracea)
4 stems glechoma
5 stems oxalis
Rich veal broth
5 kg veal knee bones
5 kg skirt of veal
1 kg carrot
1 kg onion
1 kg leek
1 litre red crianza wine
30 litres mineral water

PREPARATION

Wafers of Ibérico bacon (3 per person): Wash the bacon in plenty of water to remove any excess salt. Dry, then cut off the rind but without removing any fat. Form pieces 15 cm long by 4 cm wide. Wrap each piece in kitchen film and freeze. Remove from the freezer about 5 minutes before cutting the wafers. Using an electric slicer, cut into wafers on setting 2 and pile up on the board. Cut the edges to form wafers 13 cm long by 4 cm wide. Make sheets of sulphur paper slightly wider than the bacon wafers. Place three wafers of bacon on each sheet of paper and top with another sheet of paper. Set aside in an airtight container.
Broccoli stems and slices: Cut the stem from the head and use the electric slicer on setting 2 to cut slices. Set aside in a container. Using a small pointed knife, cut small stems and blanch for about 30 seconds in salted water with bicarbonate. Refresh in iced water and set aside.
Mini courgette slices (3 per person): Cut courgette slices using the electric slicer on setting 2. Roll up and set aside in the same container as the broccoli.
Mini carrot (1 per person): Cut into slices using the electric slicer on setting 2. Roll up and set aside in the same container as the broccoli. Green asparagus spears (1 per person): Peel the asparagus using a knife and without reaching the white part. Blanch in boiling salted water with bicarbonate. Refresh in iced water and cut to 0.5 cm.
Chopped truffle: Use a very sharp knife to cut truffle trimmings into very small pieces. Set aside in a container.
Mini leek (3 per person): Cook the mini leeks in boiling salted water with bicarbonate for approximately 2 minutes. Refresh in iced water. Brown with a blowtorch and cut to 3 cm. Set aside.
Green bean (3 per person): Cook in boiling salted water with bicarbonate for 3 minutes. Cool in iced water and cut into 2 cm. pieces. Set aside.
New potatoes (1/2 per person): Place the potatoes in cold salted water, bring to the boil and cook for 15 minutes. Check they are cooked with a skewer, then cool at room temperature. Cut in half and set aside.
Spring onion segments (1 per person): Cook the spring onion in boiling salted water with bicarbonate for approximately 25 minutes. Check it is cooked with a skewer, and cool in iced water. Cut in half and in half again. Lift out segments 4 cm long and not very wide, with several layers. Set aside.
Yellow Bombilla tomato (1 per person): Blanch in boiling water. Refresh in iced water and peel and set aside.
Pumpkin (1 piece per person): Cut rings 2 cm thick. Place on a small oven pan, brush with olive oil and table salt, cover with another pan and bake in the oven at 180ºC for about 40 minutes. Leave to cool at room temperature. Cut into cubes measuring 2 x 3 cm, and set aside.
Milky agarics (1 per person): Clean with a cloth to remove any sand or dirt. Sauté. Season with salt and set aside.
Beetroot (1 per person): Cook the whole beetroot in boiling salted water for about 25 minutes. Cool in iced water. Cut into rings 2 cm thick. Divide into about 8 irregular pieces per ring. Set aside.
Chickpeas (3 per person): Soak the chickpeas in plenty of water for 48 hours. Place in fresh cold water with salt, bring to the boil and cook for about 20 minutes. Cool in iced water. Set aside.
Garlic salt: Peel the garlic cloves, slice, place in cold sunflower oil then heat to fry. Remove and place on absorbent paper and dry in a dehydrator. Crush in the Thermomix to a fine powder and set aside. Herbs: Pick the herbs on the day they are to be used. Select and dip into water with disinfectant. Rinse in plenty of water and pat dry. Distribute among containers lined with damp paper, one per portion.
Rich veal broth: Heat the oven to 200ºC and roast first the knee bones, then the skirt of veal cut into large pieces and, finally, the peeled vegetables cut into large pieces. Reduce the red wine to a caramel texture. Place all the ingredients in a 30-litre pan. Bring to the boil, then simmer very gently for about 5 hours. Skim every 20 minutes. Strain through a fine chinois without forcing. Chill. Next day, reduce by more than half to a broth with consistency. Check the salt and pour into small containers. Set aside.

TO SERVE

Heat the vegetables in a combined oven at 90ºC for 5 minutes. Remove and dress with table salt, garlic salt and olive oil. In a glass dish with a metal surface, place a 10 cm ring. Arrange the vegetables around the dish, alternating colours and varieties. Add the rich broth in the centre of the plate then sprinkle with a little chopped truffle. Heat the wafers of courgette and broccoli and dress with olive oil and table salt. Place on top of the vegetables, rolling them up. Place the bouquet of herbs at the centre of the dish, spreading them out a little, then remove the ring. Lightly warm up the bacon wafers in the grill until translucent. Place on top of the herbs, slightly overlapping each other. Finish with the oxalis.