1. magazine
Iberia por Sergi Arola (*) Iberia by Sergi Arola
arola La receta seleccionada de este mes es Solomillo
de añojo con gratín de patatas y queso manchego,
uno de los platos que se sirven en la clase Business
de Iberia. Estos menús son diseñados por Sergi Arola
que colabora de forma permanente con Iberia.
This month’s selected recipe is Prime Beef Tenderloin with Gratin of
Potato and Manchego Cheese, one of the dishes served in Iberia’s
Business Class. These menus have been designed by Sergi Arola,
who has entered into a permanent partnership with Iberia.
Solomillo de añojo con gratín de patatas y queso manchego
Prime Beef Tenderloin with Gratin of Potato and Manchego Cheese
■■Ingredientes para 4 personas: ■■Ingredients for 4 servings:
●●4 trozos de solomillo de añojo à 120 g., Sal y pimienta, Aceite de oliva ●●4 120g pieces of prime beef tenderloin, Salt and pepper, Mild olive oil (0.4),
suave, 0,4, 500 g patatas monalisa, ½ cebolla blanca, 2 dl nata 35%, 2 500 g Monalisa potatoes, ½ white onion, 2 dl 35% cream, 2 dl milk, 100 g
dl leche, 100 g queso manchego rallado, grated Manchego cheese.
●●Salsa de trufa: 2 dl vino tinto, 0,5 dl salsa soja, 2 dl jugo de trufa (de ●●Truffle sauce: 2 dl red wine, 0.5 dl soya sauce, 2 dl canned truffle juice, 4
lata), 4 dl jugo de ternera, ½ cebolla, 3 dientes de ajo, 1 rama de tomillo, dl veal gravy, ½ onion, 3 cloves of garlic, 1 sprig of thyme, Cornflour, 1 sprig of
maicena, 1 rama de romero (para guarnición), láminas de trufa negra de rosemary (for garnishing), Canned black truffle slices (for garnishing).
lata (para guarnición).
■■Instructions:
■■Elaboración: ●●Gratin: Peel the potatoes and slice them very thinly with a mandolin cutter.
●●Gratín: pelar las patatas y laminar fino con ayuda de una mandoli- Shred the onion into a fine julienne. Lay in six layers in a square oven mould.
na. Cortar la cebolla en juliana fina. Poner en seis capas en un molde Add salt and pepper and pour a little milk and cream over each layer. Bake in
cuadrado para el horno. Salpimentar y poner un poco de nata y leche a 200ºC oven for 40 minutes. Sprinkle the grated cheese on top and allow to
dentro de cada capa. Hacer al horno a 200 grados, 40 min. Poner el gratinée.
queso rallado encima y deja gratinar. ●●Sauce: Shred the onion into a julienne. Brown in olive oil with the garlic.
●●Salsa: cortar la cebolla en juliana. Dorar con el ajo en aceite de oliva. Add red wine and soya and reduce until nearly dry, then add the veal gravy and
Añadir vino tinto y soja y reducir hasta que está casi seco. Entonces truffle juice with the sprig of thyme. Reduce slowly until 2 dl remain. Strain and
añadir el jugo de ternera y el jugo de trufa con la rama de tomillo. Re- thicken with a little cornflour.
ducir lentamente hasta que queden 2 dl. Colar y espesar con un poco ●●Meat: Leave the meat to sit at room temperature for an hour before cooking.
de maicena. Add salt and pepper and brown on the grill, or failing that in a frying-pan with
●●Carne: temperar la carne a tempe- olive oil. Finish to the
ratura ambiente durante una hora antes desired point by placing for
de cocerla. Salpimentar y dorar en una a couple of minutes in a
sartén con aceite de oliva, o en la parilla 200ºC oven.
si es posible. Terminar un par de minutos
al horno a 200 grados, hasta que tenga ■■Finish and
el punto que le guste. presentation:
●●Cut the gratin into
■■Acabado y presentación: squares or cylinders with a
●●Cortar el gratín en cuadrados o en pastry cutter. Cut the meat
cilindros usando una cortapastas. Cortar into two or three slices and
la carne en dos o tres láminas y colocar arrange on the dish as in
en el plato como en la foto. Decorar con the photo. Decorate with a
una rama de tomillo y un par de láminas sprig of thyme and a couple
de trufa negra. of slices of black truffle.
(*) El talento de Sergi Arola ha sido reconocido nacional e internacionalmente hasta convertirse en uno de los cocineros más prestigiosos del
momento. Dos estrellas Michelin y el Premio Nacional de Gastronomía 2003 son solo algunos de sus galardones. / Sergi Arola has received
recognition for his talent at home and abroad, and has become one of today’s most prestigious chefs. Among the accolades he has won are
two Michelin stars and the 2003 National Gastronomy Prize.
(**) Iberia ofrece a sus clientes aceite de oliva ecológico virgen extra “La Amarilla de Ronda”. / (**) Iberia offers its passengers “La Amarilla de Ronda”, an extra virgin ecological olive oil.
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el producto y su intérprete the product and its interpreter
ARROZ CON LANGOSTA, BUTIFARRA NEGRA Y ERIZOS DE MAR
RICE wITh LOBSTER, BLACk BUTIFARRA AND SEA URChINS
Ingredientes (para 4 personas) ● 1 onion.
●●150 gr de arroz bomba. ● 1 celery.
●●2 langostas de 400 gr. ● 1 leek.
●●150 gr de butifarra negra sin piel. ● 200 g fresh mantis shrimp.
●●30 gr de carne de erizos de mar.
●●20 gr de mantequilla. Sofrito:
●●Aceite de oliva. ● A clutch of garlic shoots.
● 300 g artichokes.
Para el caldo de pescado: ● 600 g ripe tomato.
●●Triple volumen de agua que de arroz. ● 1 tender onion.
●●2 zanahorias.
●●Una cebolla. Instructions
●●Un apio y un puerro. Lobster: Cut open the lobsters from top to
●●200 g de galeras frescas. Finalmente, en una olla de barro, poner el bottom and save the heads for the stock. Grill
sofrito y mojar con el caldo pasado por un cola- the tails, browning the meat first and the side
Sofrito: dor. Cuando comience a hervir, poner el arroz en with the shell afterwards. Add a little oil on top.
●●Un manojo de ajos tiernos. forma de lluvia y dejar hervir 10 minutos. Añadir la Fish stock: Sautée the vegetables in a
●●300 gr de alcachofas. butifarra picada, cocer unos cuatro minutos más casserole, adding the lobster heads and mantis
●●600 gr de tomate maduro. y dejar reposar antes de emplatar. shrimps. Once done, cover with water and place
●●Una cebolla tierna. Mezclar la mantequilla a punto de pomada over a medium flame until cooked through and
y la carne de erizos de mar. Una vez hechas las through.
Preparación langostas, se separan de los caparazones y se Sofrito: Chop the garlic, tender onion and
Langosta: Cortar las langostas de arriba abajo y pone el arroz dentro para que mantenga el calor artichokes into very small pieces and fry slowly
reservar las cabezas para el caldo. Hacer las colas y el aroma, y se sirve todo. in olive oil, adding the grated tomato and
a la brasa, marcando primero la carne y después cooking the mixture until it is like jam.
la parte del caparazón. Añadir por encima un Ingredients (for 4 servings) Finally, place the sofrito in a terracotta pot,
poquito de aceite. ● 150 g Bomba rice. pass the fish stock through a strainer and pour
Caldo de pescado: Sofreir las verduras en ● 2 400g lobsters. it over. When it starts to boil, sprinkle in the
una olla, añadir las cabezas de las langostas y las ● 150 g skinless black butifarra. rice and leave it boiling for 10 minutes. Add the
galeras. Una vez sofrito, cubrir con agua y dejar a ● 30 g sea urchin meat. minced butifarra, cook for a few more minutes,
fuego medio hasta que esté todo bien cocido. ● 20 g butter. and leave to settle before transferring to the
Sofrito: Picar bien pequeño los ajos, la ce- ● Olive oil. plate.
bolla tierna y las alcachofas y freir poco a poco Blend the butter and sea urchin meat into a
con aceite de oliva, añadir los tomates rallados y For the fish stock: cream. When the lobsters are ready, remove the
dejarlo sofreir todo hasta que quede como una ● Three times as much water as rice. shells and put the rice inside to retain its heat
mermelada. ● 2 carrots. and aroma. The dish is then served.
fica temporada para disfrutar tagliolini a la crema de erizos are, however, many types, There are various
de la propuesta de Via Veneto con butifarra negra. including some for immediate families beyond these basic
porque, como cuenta Pedro Al momento de armonizar consumption and others that distinctions. ‘Raw’ butifarra
Monje: “la caza está en su los platos protagonizados por are kept for the summer. All can be used to make fillings
apogeo, la trufa negra está en la chacina más emblemática of them sum up the Catalan with other ingredients like foie
su madurez, las setas de invier- de Cataluña, Carles Tejedor y character in the austerity of gras or mushrooms. Bulls,
no, las verduras de temporada, Pedro Monje nos aseguran que the means used for making bisbes or peltrucs blancs
como las alcachofas, o los me- las butifarras blancas van bien them, the team work that are butifarras that have been
jores mariscos, son algunos con cualquier cava catalán, goes into them, the quality of thoroughly boiled. specific
de los alicientes. nuestra car- mientras que las negras piden the finished product, and an types are butifarra del petrol
ta refleja todo eso, junto con la compañía de tintos jóvenes uncanny ability to spread its (the perol is the pot it is
los platos de nueva creación frutales de corta crianza, como renown around the world in a cooked in), bisbes de llengua
realizados por Carles Tejedor los garnacha del Montsant o journey from the local to the or bisbes de donja (typical
y los clásicos de siempre del los vins novells del Penedés.■ global. of the Camp de Tarragona
restaurante”. Butifarras can be white region), butifarra d’ou (egg
la butifarra está presente
en el restaurante a través de
ese gran clásico del invierno
■ In principle, butifarra is
a thick black pudding
whose basic elements are
or, when they contain blood,
black. The white ones are
made in large quantities,
butifarra, typical of carnival
time), donegal de la Segarra
and girilla. And among the
catalán que es la escudella i blood and pieces of chopped and the best-known is what most representative varieties
carn d´olla y de un plato de cor- pork from the traditional is commonly referred to as in the Balearics are camaiots
te mucho más actual, como los winter slaughter. There Catalan butifarra. and carn i xua. It is in the
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3. magazine
inland districts of Vic and buy an unusual butifarra
la Garriga that the greatest mentioned above, the girella.
veneration in Catalonia Made with rice and lamb
is acorded to these pork offal, this is not only one
sausages. of the oldest sausages in
The heart of winter is Catalonia but also one of the
the ideal time to enjoy a hardest to come by. Monje
magnificent butifarra, potent demands the same of all his
and emblematic in all its purveyors: “quality, quality
variety, since it is freshly made and quality.”
at this time of year, Winter is an excellent time
and the cold weather makes to enjoy a meal at Via Veneto,
it very pleasant to tuck into a for as Pedro Monje says,
good selection of butifarras “the game is at its height, the
in pleasant company by black truffle is fully mature,
the fireplace. and other attractions include
The different butifarras, proprietor still attends techniques to make the the winter mushrooms,
whose variety can be quite personally to the guests, dishes, and the best choice the seasonal vegetables
extraordinary because they offering recommendations of ingredients from the most like artichokes, and the
will admit a certain amount with the increasingly important local markets, such best seafood. our menu
of creativity on the part of close collaboration of his as la Boquería in Barcelona.” reflects all of this, together
the producer, appear in son Pedro, the assistant on the basis of its long with Carles Tejedor’s new
some of the great popular manager. In charge of the history and its reputation as a creations and the restaurant’s
Mediterranean recipes, such kitchen is a great chef, bourgeois haven, Via Veneto staple classics.”
as butifarra con mongetes Carles Tejedor, who directs has managed to evolve Butifarra appears on the
(with white beans), butifarra a team of 20 professionals. constantly without ever failing restaurant’s menu in the form
con rovellons (with milk cap Via Veneto has just been to respect the fundamental of that great Catalan winter
mushrooms), broad beans re-awarded the top rating culinary principles of flavour classic, the escudella i carn
and eggs a la catalana and of three suns in the newly and solidity. In its lifespan d’olla, and a much more
rice a la ampurdanesa. And published 2011 edition of the of over 40 years, it has contemporary dish, tagliolini
butifarra is never missing from Repsol Guide. developed in a manner that in cream of sea urchin with
the escudella i carn d’olla, since it first opened in parallels Catalan cuisine in black butifarra.
the winter hotpot for very 1967, the restaurant has been general. When it comes to
cold days. a referent among Barcelona’s choosing wines to harmonise
haute cuisine establishments, AlT EMPoRdà And with the most emblematic of
A ModERn ClAssIC with belle époque décor and BERGuEdà Catalonia’s pork sausages,
singular private rooms forming Carles Tejedor and Pedro
located in sarriá-sant part of its luxury. Carles and Pedro Monje tells us that the Monje assure us that white
Gervasi, a district in the Pedro call it “a modern classic butifarra used in the kitchens butifarras go well with any
upper part of Barcelona, – classic in its décor and at Via Veneto come mainly Catalan cava, while black
Via Veneto is a restaurant its determination to provide from Tortellà (Alt Empordà) [butifarras] call for a young
that has been run for some guests with the best possible and the village of sagàs and fruity red, such as the
years by the great maître service, and modern in the (Berguedà), although they Garnachas of Montsant or
d’hôte josé Monje. The use of the latest culinary also go to la Vall Fosca to the vins novells of Penedés.■
VINOS QUE ARMONIZAN CON LA BUTIFARRA
wINES ThAT hARMONISE wITh BUTIFARRA
●●Torelló Petjades 2009. Merlot. d.o. Penedès. Torelló llopart ●●Gran Caus Merlot 2009. Merlot. d.o. Penedés. Bodega
s.A. Can Martí de Baix. Apdo. de Correos, 8. sant sadurní Can Ràfols dels Caus. Avinguda d’ olesa s/n. ☎ 938 970 013.
d’Anoia. ☎ 938 910 793. Barcelona. Avinyonet de Penedés. Barcelona.
●●Elyssia Pinot Noir de Freixenet. Pinot noir. d.o. Cava. ●● Atrium 2008. Merlot. d.o. Penedés. Miguel Torres.
Bodega Freixenet. joan sala, 2. ☎ 938 917 000. sant sadurní M. Torres, 6. Vilafranca del Penedès. Barcelona.
d´Anoia. Barcelona. ☎ 938 177 400. Vilafranca del Penedès. Barcelona.
●●Parxet Cuvée Dessert. Pinot noir. d.o. Cava. Parxet. ☎ 933 ●●Artadi Cosecha 2009. Tempranillo y viura. d.o. Rioja. Bodegas
950 811. Mas Parxet. Tiana. Barcelona. Artadi. Ctra. logroño s/n. ☎ 945 600 119. laguardia. álava.
●●Sumarroca Gran Brut Allier. Parellada, xarel.lo y chardon- ●●Braó 2007. Garnacha y cariñena. d.o. Montsant. Acustic
nay. Bodegues sumarroca, s.l. El Rebato s/n. ☎ 938 911 092. Celler. C/ Progrés, s/n. ☎ 629 472 988. Marça. Tarragona.
subirats. Barcelona. ●●Adius Vendimia Seleccionada. Tempranillo. d.o. Rioja. An-
●●Perrier Jöuet Grand Brut. Chardonnay, pinot meunier y pinot tiguas Viñas de Rioja. Camino de Murillo, Pol. 4, par. 12, nº 22.
noir. Champagne. www.perrier-jouet.com ☎ 941 436 729. Alberite. la Rioja.
62 RONDA IBERIA