Page 127 - rs18-ingles

/the dishes from Juan Domínguez/

Juan Domínguez
/the dishes from/

Special canelloni for Christmas

Ingredients for 4 people

• ¼ of chicken from Prat • 1 Rosemary stick and 1 thyme stick
• 500 gr. of Iberian prey • 100 ml. of jerez
• 200 gr. of minced goose liver • 50 ml. of amagnac
• 100 gr. of dry fg • 50 gr. of butter
• 50 gr. of pine nut • Pepper, nutmeg and salt
• 150 gr. sweet onion • 1 Litre of water
• 1 Celery stick • 2 Mature tomatoes
• 2 Carrots

Production
• Put the chicken, the Iberian prey, celery, carrots, onions and butter on a
tray. Bake it.
• Add jerez and reduce.
• Add water and reduce.
• When it is cooked, remove bones from chicken and carve it.
• Place in a fraying pan the minced onion. Add the cooked chicken and the
Owner and Chef of goose liver. Flamb it with amagnac and season it with salt, pepper and
the Restaurant JJ nutmeg. Add a half of figs and grind it.
Barcelona
Tel: 93 426 16 84 • Add the rest of figs and pine nuts.
www.restaurantejj.es • Full canelloni, add bechamel and gratiné.
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