The chosen wine is Marqués de Riscal Sauvignon (DO Rueda), by the Marqués de Riscal winery. This is a fresh, slightly sharp white wine that contributes some interesting flowery aromas to the dish.
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Artichokes Stuffed with Spider Crab with Txacolí Caviar and a Licorice Vinaigrette
Preparation
For the artichoke broth
Wash the artichokes in the usual way. Cut off the stem forming a flat base so they can stand upright. During preparation, place in a pan of water with a little flour to prevent them from turning brown. When all the artichokes are ready, place in boiling salted water. When cooked, use a melon baller to remove the heart, forming a hollow in the center.
For the spider crab
Heat the water with the bay leaf and salt. When boiling, insert the crab and cook. Remove and place in ice water to prevent overcooking. Shell and remove all the flesh. Set aside.
For the Txacolí caviar
Place the txacoli in a pan over low heat and reduce to half. Add the agar agar and boil for 10 seconds, stirring the entire time. Remove from the heat and transfer to a dropper bottle. Squeeze out drops onto a pan with the very cold sunflower oil to form tiny spheres. Refrigerate.
For the licorice and orange vinaigrette
Mix all the ingredients (liquorice stick, Modena vinegar, soy sauce, rind of orange and EVOO) and refrigerate for 12 hours.
Presentation
Fill the artichokes with the crabmeat. Top with the txakoli caviar. Beside them place the seasonal salad sprouts and finally drizzle over a little of the licorice and orange vinaigrette.
Chef's Remark:
Artichokes are particularly versatile: they can be boiled, roasted, grilled, fried, etc. In the area of Navarre where our featured restaurant is located (Cintruénigo), they are often served stuffed–a delicacy that everyone should try at some point in their lives.
Preparation by: Enrique Martínez
RELATED RECIPES
2 hours
- 12 artichokes
- 3 l water
- 75 gr flour
- 1 small spider crab
- 1 bay leaf
- Gray salt
- 5 l water
- Ice
- 200 ml Txacolí Ameztoi Primus wine (DO Getaria)
- 2 agar-agar
- 20 gr sugar
- 100 ml water
- 200 ml sunflower oil
- 50 ml Spanish extra virgin olive oil
- 1 licorice stick
- 15 ml Modena vinegar
- 5 ml soy sauce
- Rind of 1/2 orange
- 12 artichokes
- 5.279 pint water
- 2.646 oz flour
- 1 small spider crab
- 1 bay leaf
- Gray salt
- 8.799 pint water
- Ice
- 7.164 fl. oz Txacolí Ameztoi Primus wine (DO Getaria)
- 2 agar-agar
- 0.705 oz sugar
- 3.645 fl. oz water
- 7.164 fl. oz sunflower oil
- 1.885 fl. oz Spanish extra virgin olive oil
- 1 licorice stick
- 0.653 fl. oz Modena vinegar
- 0.301 fl. oz soy sauce
- Rind of 1/2 orange
- 12 artichokes
- 12.805 cup water
- 0.375 cup flour
- 1 small spider crab
- 1 bay leaf
- Gray salt
- 21.259 cup water
- Ice
- 0.845 cup Txacolí Ameztoi Primus wine (DO Getaria)
- 2 agar-agar
- 0.122 cup sugar
- 0.423 cup water
- 0.845 cup sunflower oil
- 0.211 cup Spanish extra virgin olive oil
- 1 licorice stick
- 0.063 cup Modena vinegar
- 0.021 cup soy sauce
- Rind of 1/2 orange
Wine match