Recipes
Infuse the olive oil with the garlic and thyme and leave on the edge of the stove for half an hour. Strain through a china cap sieve. Wash the aubergines, peel with a vegetable peeler and set aside the peel for the decoration. Using a slicer, slice the aubergine into 2 mm thick slices. Add coarse salt to both sides of the aubergine and set aside for 20 min to draw out the moisture. Remove the coarse salt, rinse and pat dry. Then brush on the infused olive oil. Grill the aubergine slices crosswise on both sides until cooked. Smoke for approximately 45 sec. Refrigerate. The grill marks should be neat for presentation.
Using a drum sieve, kitchen paper, and a weight, drain the brocciu overnight. Finely chop the shallots then sweat in olive oil, deglaze with white wine, reduce to dry, chill in a blast freezer. Toast the pine nuts then chop. Rehydrate the sultanas with the lemon juice (set aside the juice for the filling) and cut the sultanas and coppa into a brunoise. Heat the cream, dissolve the gelatine, cool a little. Place the brocciu into a bowl and mix with a spatula, add the sweated shallots, pine nuts, sultanas and coppa brunoise, jellied cream and chopped chives. Add a little sherry vinegar and lemon juice and season with salt, pepper and Espelette pepper. Use cling film to roll the filling into 2.6 cm diameter cylinders. Chill in a blast freezer until firm then transfer to the freezer.
Brush clarified butter onto both sides of the tortilla wrap and use a round n° 35 pastry cutter to cut out discs. Place the discs between two sheets of greaseproof paper, and two baking sheets, and bake in the oven at 170°C, for approximately 7 min, until coloured and crisp. Turn the baking sheets over during cooking in order to obtain a uniform colour.
Peel and segment the lemon and blanch 5 times. Make a syrup with the sugar and water and infuse the spices in a spice bag. Gently heat the lemon peel on the edge of the stove, for approximately 4 hours, until transparent. Once cold, cut into an even, 3 mm, small brunoise. Refrigerate.
Remove any excess flesh from the aubergine peel then cut into a 3 cm long x 1 mm thick fine julienne. Deep fry at 160°C until crisp. Set aside in a baking tray covered with kitchen paper. Use a slicer to thinly slice the coppa (approximately 1 mm thick). Place the coppa slices between two sheets of lightly oiled greaseproof paper then position between two baking sheets. Dry out in the oven at 165°C for approximately 10 min. Cool then finely chop with a knife. Set aside for the decoration.
Cover a chopping board with cling film, lightly brush with olive oil. Position the aubergine slices in a criss-cross pattern, slightly overlapping, making sure that the grill marks match. Cover in cling film and use a rolling pin to even out and stick the aubergine slices together. Remove the cling film from the brocciu cylinders, position at the front of the chopping board then tightly roll into the aubergine slices to obtain a regularly shaped 3 cm roll. Freeze then cut into 2.3 cm high sections. Position the maki on top of the tortilla discs. Place two small candied lemon brunoise in the centre. Sprinkle over the finely chopped coppa crisps. Carefully position the deep fried aubergine julienne in the centre.
