Wilted Spring Leaves with Murra Seasoning, Nalca, and Charcoal-Grilled Jibia

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How could you not fall in love with a recipe whose first ingredient is ’40 plum tree leaves’? Its author is chef and forager Rodolfo Guzmán who runs the Chilean restaurant Boragó, one of the top 50 restaurants in the world. The ingredients list reads like a poem that transports you to another land – treat it as a form of culinary meditation. Buy it from the lovely people at Phaidon at their online bookshop.

Serves 4

For the early plum tree leaves:
40 plum tree leaves
1kg apple cider vinegar

For the murra fruit seasoning:
15g mote koji
100g olive oil
100g murra fruit extract
20g flowers miso

For the jibia:
120 g jibia

For the nalcas:
80g nalcas
40g lemon juice
10g olive oil

To serve:
5g olive oil
12 rue leaves
Zest of 1 unripe Chilean mandarin, grated
1g Cálhuil fleur de sel

TO MAKE THE PLUM TREE EARLY LEAVES
Vacuum-pack the plum tree leaves with the vinegar. Let stand in a dark place at room temperature for at least 2 months.

MURRA FRUIT SEASONING
Grind the mote koji to a fine powder in a stone mortar. In a bowl, combine the mote koji, olive oil, murra fruit extract, and flowers miso. Mix with a whisk to form a stable emulsion. Store in the refrigerator.

JIBIA
Cut the jibia into ⅓ x 3/4-inch (1 cm x 2 cm) rectangles, approximately 10 g each. Set the
jibia aside, uncovered, in the refrigerator at 39F (4C) for 12 hours so that it becomes
slightly aged.

NALCAS
Peel the nalca stems, and cut into thin rounds. In a bowl, marinate the nalca in the lemon juice and olive oil for 24 hours.

TO SERVE
Brush 80g murra fruit seasoning on a plate, preferably a white one. Set it aside in
the refrigerator. Build an espino coal fire to red-hot embers metal pan and cover with aluminum foil.
Set the pan 12 inches (30 centimeters) above the embers, pour the olive oil on the embers,
and smoke for 1 minute. Remove, and grill the jibia on both sides to achieve a uniform
caramelization. Season each piece a la minute with a rue leaf, the mandarin zest, and fleur
de sel.

TO SERVE
Arrange 40g nalca and the jibia on the plate following the direction of the murra seasoning brush marks. Cover each plum tree leaf with a brush of murra fruit seasoning. Let the leaves stand for at least 5 minutes before covering the nalca and jibia with the leaves, using a mixture of different sized leaves.

ANOTHER RECIPE FROM BORAGO:
Witch Potato Baked with Kolof Root and Pajaritos Cream

 

Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. You can buy the book from the publisher Phaidon at their online bookshop.

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán’s selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.

CURATED CONTENT
Read more about Boragó and the other 49 restaurants listed in this year’s The World’s 50 Best Restaurants. It was also included in The 50 Best Restaurants for the 2017 in Latin America.

 

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