To make 200 g / 7 oz of tomato nectar, take 1 kg / 2 1/4 lb of red plum tomatoes, blanch and then peel and seed. Cook at a low flame with extra virgin olive oil, salt, pepper and thyme until the liquid has evaporated. Season with salt and crush, then strain and set aside.
Stone the olives and crush in the mortar with a little extra virgin olive oil and thyme.
The enokitaki mushrooms should be washed and served raw, and the Jerusalem artichoke should be peeled, boiled and sautéed.
Break the bread into crumbs by hand, fry and drain off the oil. Push through a sieve.
Cut the smoked bacon into julienne strips and fry very slowly on its own until crisp. Drain, and when cold, crush and leave on a paper towel so that any remaining fat is absorbed.
To make the powdered orange rind, place the rind in a syrup (from equal amounts of water and sugar), then dry it in the oven for about 6 hours at around 100ºC / 212ºF. Leave to cool, then grind and sieve.
Mix all the ingredients for the aromatic earth and place between two paper towels for any fat to be absorbed.
Queso de Tetilla
Cut the cheese into small cubes to form the basis for the salad.