Reference used: 29132
For the spring onion confit:
– Cut the green part of the spring onion into 3cm slices, coat in olive oil at 70ºC for 4 hours, let cool and set aside. Before plating up, temper for a moment in the grill.
For the crunchy puff pastry:
Cut a few 11×4 sheets of puff pastry and bake pressed for 10 minutes at 180ºC. Remove the press and cook uncovered for 10 extra minutes.
Place the sauce of the kokotxas at the base of a soup plate, put three cubes of onion confit vertically, put the puff pastry sheet on the onion and on the puff pastry the kokotxas that we sprinkle with chopped choricero pepper flakes, parsley and some vegetables dente.