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Slow-cooked leek with cauliflower and ajo blanco

Cielo in this combines Spanish cuisine with Dutch cuisine to bring out the best of both. This dish was created by Orianna Bellardi from Cielo in Amsterdam.

Ingredients

500mlalmond milk
10groasted garlic
45gwhite bread
250Water
30gOlive oil
15gVinegar
Salt

15gVinegar
30gAlmonds
150gRoasted pepper
pinch of salt and sugar.

1garlic clove
1Olive oil
Rosemary sprig

140gajo blanco
160gslow-cooked leek
35gromesco sauce
150gtempura cauliflower
affilla or vene cress

Preparation

  1. Puree the ingredients and then strain. It should become a liquid soup, not as thick as the original.

  1. Puree and mix with a hand blender the roasted bell pepper, almonds, vinegar, and a pinch of salt and sugar.

  1. Place 1.5 leeks per vacuum bag (cutting each white part of the leek in half gives 3 medium portions of leek), a spoonful of olive oil, a sprig of rosemary, and 1 clove of garlic. Vacuum cook at 90ÀöC at 100% humidity for 1.5 hours.
  2.  

  1. A base of ajo blanco, fried cauliflower on the right side, diagonally cut leeks on the left side, drops of romesco, drops of spicy oil, and some leaves of affilla or vene cress.'ÄÇ