Luma pork belly in vin jaune polenta, puntarelle, allspice spelette and cockles

• Sweet Peeper by Koppert Cress

For the pork belly:

• 500 g Luma pork belly
• 1 bay leaf
• 1 crushed garlic clove
• 1 sprig of thyme
• 100 g of clarified butter
• 1L brine 10%

For the puntarelle:

• 30 stems of puntarelle

For the vinaigrette:

• 1 tbsp Don Bocarte anchovy oil
• 1 tbsp anchovy extract

For the polenta:

• 75 g of polenta
• 5 g of salt
• 15 cl of milk
• 15 cl whipped cream
• juice of 1 lemon
• lime juice
• Tabasco
• cayenne pepper

For the allspice spelled cream:

• 1 kg of red pointed pepper
• 2 shallots cut into rings
• olive oil
• salt
• pepper
• allspice spelled
• allspice vinegar

For the chicory puree:

• 5 stumps of chicory
• 20 g of sugar
• 2 tbsp white wine
• salt
• pepper
• 2 cl whipped cream
• cold butter

For the wine sauce:

• 3 dl vin jaune
• 25 ml cream double
• cold butter
• 2 dl poultry stock
• juice of 1 lemon
• 30 g of clear mirepoix
• salt
• pepper

For the clams:

• 300 g clams
• 1 cl pastis
• 2 cl Noilly Prat
• 1 tbsp olive oil
• juice of 1 lemon

• Brine the pork belly for 4 hours, remove from the brine, rinse under running water, pat dry with a clean cloth and vacuum with the remaining ingredients. Then cook at 85°C for 5.5 hours and let the meat cool.
• Make the vinaigrette and pass the puntarelle through it à la minute.
• Place all the ingredients for the polenta in the thermomixer at 100°C, mix at setting 3.5 for 25 minutes and allow to cool. Reheat just before serving.
• Grill the bell pepper (preferably on birch wood), peel, remove the seeds, core and stem and cut into pieces.
• Sweat the shallot rings in olive oil and add the bell pepper pieces. Continue cooking at a low temperature and mix to a homogeneous sauce. Season with the herbs and vinegar and continue cooking until necessary to a consistent cream.
• Cut the yellow part of the chicory into small pieces and soak in lukewarm water for 20 minutes to remove the bitter substances. Drain and pat dry.
• Caramelize the sugar in a pan, add the chicory and deglaze with white wine. Stir well and remove the caramel from the bottom of the pan.
• When the wine is almost reduced, add the cream and chicory. Let it continue cooking under the lid.
• Pass the mixture, assemble with a little cold butter, then season with salt and pepper.
• Sweat the mirepoix in a little butter and deglaze with vin jaune. Reduce to 1/3, add the stock and the cream double, reduce by half and pass. Mix and season with salt, pepper and lemon juice.
• Briefly fry the clams in hot oil and deglaze with the alcohol. Fry the clams until they open. Spoon on a plate, let cool, remove the meat from the shells and store in the stock.
• Make a ring of the espelette cream and make quenelles of the polenta.
• Dress all components harmoniously on the board. Carefully pour the wine sauce around it and finish with the Sweet Peeper.

Recipe: Jan Hartwig, Restaurant Atelier
Source: Culinaire Saisonnier 96 - Spring 2020