Confit leeks with shiro miso vinaigrette
| Leeks | 6U |
| Olive oil | 750ml |
| Olive oil (For frying the green parts of the leek) | 100ml |
For the sauce
| Shiro miso | 10g |
| Rice vinega | 5ml |
| Water | 15ml |
| Flake salt | to taste |
This dish is served with white miso sauce on leeks cooked slowly at a low temperature olive oil. This sauce is recommended during the hot days of summer or when you have a poor appetite, as it is refreshing and easy to eat. It also goes well with octopus, squid, etc.
How to make it
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Clean the leeks and cut the white part in 8-10cm pieces.
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Cut the green part of the leeks in julienne.
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In a saucepan put the olive oil and heat until 80-100ºC, then add the leeks and cook for 2 hours (at the same temperature, the olive oil doesn’t have to boil).
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After 2 hours, remove the leeks from the oil and place on a plate with absorbent paper.
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In a saucepan, put the olive oil and heat until 180ºC, then add the julienne leeks and fry them until gold.
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Mix the shiro miso, rice vinegar and water.
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Plate and sprinkle with flake salt.
Basque Culinary Center represents a unique ecosystem where training, innovation, research and entrepreneurship coexist with the aim of developing and propelling gastronomy, which is understood as reasoned knowledge about what and how we eat. Our mission is rooted in values such as passion, innovation, excellence and social commitment. Located in San Sebastian since September 2011, Basque Culinary Center is a pioneer institution conformed by the Faculty of Gastronomic Sciences, and the Centre for Research and Innovation in the field of gastronomy; BCC Innovation researches and innovates in product design, offers various services to companies, new entrepreneurs and young people with significant projects.
With soybean as the main ingredient, miso is made by combining soybeans with salt and rice malt, and come in various types depending on variables, such as weather conditions, regional climate, blend of raw materials, and production method. It is also gaining attention worldwide as a traditional fermented food of Japan.