A Day at elBulli--
A look inside this beautiful cookbook
Not every day is the same. |
Guests wait on the terrace. |
Chef Ferran Adrià. |
A recipe from A Day at elBulli: Piña/hinojo (Pineapple/fennel)
Serves 10
First component: Pineapple batons
** Note: this recipe has two components, as described below.
1 x 650 g (1 lb 7 oz) pineapple
- 1. Slice off both ends of the pineapple and cut off the skin.
- 2. Cut into 40 5 x 1.2 cm (1/2 in) batons.
- 3. Refrigerate.
Second component: Pineapple infused with fennel and star anise
40 pineapple batons, previously prepared
1 handful fresh fennel fronds
5 star anise seeds
- 1. Wash the fennel thoroughly in cold water
- 2. Put the fennel and star anise in a container.
- 3. Place the pineapple batons over the fennel and star anise, leaving space between them so that they will be completely infused with the aroma. Then cover the pineapple with another layer of fennel and star anise.
- 4. Cover the container with an airtight lid and refrigerate for 7 hours.
Finishing and Preparation
- 1. Just before serving, open the container and separate the pineapple batons.
- 2. Take some fennel sprigs from the container and fill 10 black bowls.
- 3. Arrange 4 pineapple batons in each bowl so that they nestle among the fennel and do not touch one another.
- 4. Finish by placing 3 star anise seeds between the fennel and the pineapple.
- 5. Serve on a slate accompanied by silver tweezers.
There is another version of this dish using peach instead of pineapple and fresh lavender instead of fresh fennel.
Cutlery: Silver tweezers.
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A day at the restaurant...
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El Bulli terrace. |
Ferran arrives. |
Creative sessions begin. |
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The kitchen team arrives. |
Mateu and Albert. |
The kitchen and serving area. |
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Freeze dried pistachios. |
Chefs make cocktails. |
Tray of peach liquids. |
For a detailed description & pricing info on A Day at elBulli click here.
A Day at elBulli: an insight into the ideas, methods and creativity of Ferran Adrià is an exclusive look behind the scenes at el Bulli, voted 'Best Restaurant in the World' for the last three years, and into the mind of Ferran Adrià--today's most creative chef.With two million requests for reservations every year, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour more...
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