Garum Haimatum: Serial recipe by Maison Dehesa
1ST RECIPE: GARUM HAIMATUM
ASPARAGUS, XXL ANCHOVIES AND GARUM SALAD
Preparation time : 20 min.
Difficulty level: 1/3
For 2 people : 8 anchovy fillets / 2 egg yolks / 1 lemon / 2 garlic cloves / 8 white asparagus / 8 green asparagus / bread / pecorino cheese / olive oil / a boy / pepper
SAUCE
In a bowl, mix the egg yolks, grated pecorino, lemon juice and pressed garlic cloves. Add 1 tsp of garum. Mix and gradually add 5 to 6 tbsp of olive oil to obtain a mayonnaise. Pepper.
ASPARAGUS
Using a vegetable peeler, peel the asparagus and form thin ribbons. Mix with the sauce.
PAIN
Cut small pieces of bread and fry them in olive oil until crispy.
DRESSAGE
Garnish the asparagus salad with croutons, pecorino and Arrange the anchovy fillets.
2ND RECIPE: GARUM HAIMATUM
OVEN ROASTED VEGETABLES, GARUM
Preparation time : 1 hour.
Difficulty level: 1/3
For 2 people : 1 carrot / 1 zucchini / 1/2 eggplant / 2 potatoes / 2 cloves of garlic (or 1 large) / 4 tablespoons of olive oil / herbs of Provence / 1 cac de garum haimatum
CUTTING VEGETABLES
Peel and dice the carrot, zucchini, eggplant and potatoes into medium dice.
PREPARATION
In a salad bowl, mix the vegetables, the peeled and mashed garlic and the Provencal herbs. Drizzle with olive oil, add the garum and mix.
COOKING
Spread the mixture evenly on a baking sheet, covered with a sheet of parchment paper. Bake at 180°C for 45-50 minutes.
DRESSAGE
Arrange the vegetables on a plate. Serve hot as a side dish or cold as an appetizer.
3RD RECIPE: READ GARU HAIMATUM
LINGUINES, GARUM, CAPERS AND NATURAL GREEN OLIVES
Preparation time : 20 min.
Difficulty level: 1/3
For 2 people : 200g of pasta (linguine or spaghetti) / 10 olives natures / 4 cac de garum haimatum / 1 tbsp capers in vinegar / lemon juice / 3 tablespoons of olive oil / parsley
COOKING PASTA
Bring a large pot of salted water to a boil and cook the pasta as directed.
MARINADE
Mix the olive oil, garum, capers and lemon juice in a bowl. Add 2 tbsp pasta cooking water to the sauce. Taste and adjust the seasoning to your liking.
ASSEMBLAGE
Drain the linguine and pour them into the salad bowl. Mix quickly.
DRESSAGE
Serve hot, in soup plates, adding a few parsley leaves and the olives.
4TH RECIPE: GARUM HAIMATUM
TOMATO SALAD, BURRATA, ANCHOVIES AND GARUM VINAIGRETTE
Preparation time : 20 min.
Difficulty level: 1/3
For 2 people : 4 beefsteak tomatoes (vary the colors) / 2 creamy burratas / 4 anchovies / 2 tsp mustard / 4 tbsp vinegar / 6 tablespoons of olive oil / pepper / 2 cac de garum haimatum
TOMATO SALAD
Rinse the tomatoes and cut them into thick slices and then into cubes.
VINAIGRETTE WITH GARUM
In a bowl, mix the mustard, vinegar, olive oil and garum. Add the tomatoes, pepper and mix. Adjust the seasoning ifnecessary.
DRESSAGE
On a plate, place the burrata in the center and the tomato salad around it. Gently place the anchovies on the tomatoes or next to them.
