1.5 kg of oca
1 kg of salt
200 g of oca starch
6 egg yolks
100 g of egg whites
100 g of Andean butter
Mix the egg whites with salt. On a flat tray make a 2 cm wide layer with the salt mixture put the ocas as a second layer and then cover them with the rest of the salt mixture. Bake them at 200ºC for 30 minutes, let them cool on a rack.
Take out the ocas taking away the salt with a wet kitchen towel.
Mix the ocas with the starch and egg yolks on the thermomix for 5 minutes at 70ºC, speed 5. Make balls with the dough approx. 1 cm diameter.
1 kg og Oca
1 kg of Salt
1 Egg white
Mix the egg whites with salt, form the first layer on a flat tray with the salt mixture. Put the ocas on the top and cover them with salt as a second layer.
Bake the ocas at 190ºC for 15 minutes.
Make a puree with the cooked ocas, pass it through a sieve, and spread the puree on a silpat.
Dehydrate the puree at 45ºC for 2 hours.
500 g of onions
500 g of Ollucos
400 ml of water
Cut the onions and let them caramelize. When they are golden brown, add the ollucos and cook them for 20 minutes. Add water and let it reduce to half. Pass through a fine chinoise and add salt.
For the dish
Sautee the oca balls on brown butter and finish with the sauce. On the top of each ball, place a piece of the oca skin and a slice of raw olluco. Vut the radishes and ocas roots and cook them on the olluco sauce.
Read also Virgilio Martinez’ Favourite Flavour.
Recipe: courtesy of Virgilio Martinez & restaurant Central