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AVIANZA CHALLENGE 2020: WE SUPPORT NEW TALENTS IN HAUTE CUISINE.

Itziar García Rico-Gil, @itziarchef, from the Toledo School of Hospitality; was the winner of the AVIANZA CHALLENGE 2020. With his recipe “Picantón, mushrooms and butter bread” he had as a jury the chefs Albert Boronat, Bocuse d'Or Spain 2019 winning chef and Bocuse d'Or Europe 2020 finalist, and Juan Pozuelo, Technical Director Bocuse d'Or Spain Academy and Coach Bocuse d'Or Spain Team 2020.

At 23 years old, he is in the 1st dual medium degree at this prestigious school. She never considered any other profession other than that of a cook. She likes to discover new flavors, textures, smells and that is what she will do once she graduates, go to many restaurants where she can try until she defines her own style. She confesses that she feels proud of having decided after researching and practicing with picantón, among other techniques. , having cooked the breast and thigh separately, which made his dish stand out noticeably.

David del Moral, journalist, TV presenter and digital creator on networks such as Tele 5, Antena 3, TVE, Cuatro or CMT, @davidldelmoral On Instagram; was one of the influencers chosen to receive this exclusive recipe from Glovo, among the comedian Iñaki Urrutia, @inakiurrutia, the magician Jorge Blass, @jorgeblass, or content creators like Lorena Tejeda, @lorenatejeda, Teresa Vivancos, @teresa_vivancos and Roberto Garrera, @robertogarrera.

6 hospitality schools in Spain participated in the AVIANZA CHALLENGE to obtain the exclusive diploma from the Bocuse d'Or Spain academy and, thanks to Linkers, the largest hospitality and restaurant talent company in the country, its entire execution was possible.

Therefore, we share its recipe with you so that you can make it and enjoy haute cuisine made at home.

RECIPE: Picantón, mushrooms and butter bread.

Thigh

Ingredients: 

  • Two picantón thighs 
  • 100g Butter  
  • Thread for bridging 
  • Cs Salt 
  • Cs Tomillo 
  • Cs Romero 

Elaboration:

  • Bone the thigh. 
  • We bridle it to keep its shape and mark it with butter, thyme and rosemary. 

Poultry breast

Ingredients: 

  • 3 units shitake mushrooms
  • 2 units Chestnuts
  • 1 clove garlic 
  • 1/2 Onion
  • 1/2 Cob
  • Roast chicken fries 
  • 20g Almonds
  • 30g Panko
  • 1 egg
  • Cs Paprika
  • Cs Flour
  • Cs sunflower oil 

Elaboration:

  • Sauté garlic, onion, shitake, chestnut and corn. We reserve. 
  • We open the breast in a book and fill it with the previous sauce. 
  • We make a curl with it and keep it cold. 
  • When it reaches the desired consistency, cut it into slices, dip it in flour, egg and batter (Panko, almond flour and roasted chicken flavor potatoes). 
  • We fry in olive oil. 

Spanish chicken sauce

Ingredients:

  • 2 chicken carcasses
  • 1pc big onion
  • 2 cloves of garlic 
  • 2 units tomato  
  • Cs Porto
  • CsWater 
  • Cs Salt
  • Cs Spices
  • 10g Flour
  • 10g Butter
  • 30g Cornstarch

Elaboration:

  • We mark the casing of the picantón. We withdraw. 
  • We make a sauce with garlic, onion, and natural tomato. We add port wine and reduce the alcohol. 
  • We cover with water and boil. 
  • On the other hand, we make a roux and add the background. We boil and reserve. 

Purple cauliflower cream

Ingredients:

  • 1/2Purple cauliflower
  • Cs Oil 
  • Cs Salt 
  • Cs Pepper 

Elaboration:

  • Boil the cauliflower. 
  • Blend with oil, salt and pepper

ginger emulsion

Ingredients: 

  • 50g Ginger  
  • Cs sunflower oil 
  • Cs Salt 
  • Cs Pepper  

Siphon cake 

Ingredients: 

  • 120gNoisette Butter  
  • 5 units Eggs 5 units 
  • 80g Flour  
  • 60g Sugar 

Elaboration

  • Toast the butter. Put flour and sugar in a bowl with eggs. 
  • Put in a siphon with 2 loads.

Cream of whiskey chicken

Ingredients: 

  • Picantón carcasses 
  • 250g Whiskey  
  • shitake mushrooms 
  • 4pc. Chestnut 
  • 4 cloves of garlic 
  • Cs Oil 
  • 1 Breast 

Elaboration:

  • We add the garlic. Brown without burning and add the whiskey. 
  • When the alcohol is evaporated, add the chicken while it boils. 
  • Put it in the blender along with sautéed mushrooms and roasted chestnuts. We crush and put it in a sleeve.

sautéed mushrooms 

Ingredients: 

  • 6 Mini pickled baby carrots
  • 100g mushrooms sautéed over high heat  

Elaboration 

  • Sauté the pickled mushrooms and carrots over high heat

Sprouts 

  • Sprouts that add freshness and color to the dish.

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