inthekitchen
Pintxo Deluxo
An ode to San Sebastian’s pintxo
bars, this bite-size snack exudes
rich flavours of black truffle.
INGREDIENTS
Black Truffle Butter
1 cup unsalted butter
4 tsp black truffle paste/oil
4 Tbsp parsley, finely chopped
4 garlic cloves, finely chopped
1 tsp sea salt
1/2 tsp black pepper
Mushroom Aioli
4 Tbsp dried mushroom powder
2 garlic cloves, finely chopped
1/2 lemon, juice only
1 cup mayonnaise
Pintxo Deluxo
3 large button mushrooms, stems
removed
2 Tbsp black truffle butter
thick slice of baguette
1 rose prawn, shell/tail
removed
1 shishito pepper
olive oil
pinch of sea salt
pinch of black pepper
1/2 Tbsp mushroom aioli
METHOD
Black Truffle Butter
1. In a mixing bowl, combine all
ingredients, whipping until fluffy
and evenly combined.
Mushroom Aioli
1. To make mushroom powder,
pulverize dehydrated mushrooms.
2. Whisk all ingredients together
until evenly combined.
Pintxo Deluxo
1. Preheat oven to 450°F.
2. Fill each mushroom with
black truffle butter and place
on roasting tray with prawn,
shishito and baguette slice.
3. Drizzle with olive oil and
season heavily with salt and
pepper.
4. Roast until mushrooms have
softened and prawn has cooked
through. Remove from oven.
5. Spread mushroom aioli on
toasted baguette.
6. Skewer shishito, prawn and
mushrooms on top of baguette.
Yield 1 mushroom pintxo
14
ciao! / oct/nov / two thousand nineteen