Tiradito Bachiche by Diego Oka

Name: Tiradito Bachiche by Diego Oka
Yield: 5
Cuisine: Latin American
Ingredients: Leche de Tigre Clasica; Flounder Fillet; Lime juice; Flounder Fish Stock; Celery; Red onion; Cilantro; Garlic; Ice; Aji Limo; Salt; Parmesan Cheese Cream; Parmigiano Reggiano 24 month aged; Heavy cream; Parmesan Leche de Tigre; Leche de Tigre; Parmesan cheese; Colatura; Black pasta; Fusilli Pasta; Squid Ink; Basil Oil; Basil; Extra virgin olive oil

"After spending some time in Modena, at Osteria Francescana, and inspired by the team and the city, I had to make a dish that honours the time and the friendships made there. This is how this dish was born, mixing Peruvian flavour as a 'leche de tigre' and Italian ingredients. Peru also has a strong Italian influence: 'Bachiche' is commonly called to the Italian immigrants," says Diego Oka of La Mar (Miami)

Diego Oka created the recipe for Tiradito Bachiche, to be served by chef Manu Bufarra at Manu (Brazil).

03 September, 2021

Cuisine

Latin American

serves for

ingredients

Leche de Tigre Clasica

Flounder fillet

140 g

Lime juice

450 g

Flounder fish stock

220 g (very light fumet)

Celery

50 g

Red onion

25 g (hearts)

Cilantro

20 g

Garlic

1 clove

Ice

70 g

Aji limo

2 g

Salt

19 g

Parmesan Cheese Cream

Parmigiano Reggiano 24 month aged

700 g (shredded)

Heavy cream

1000 g

Parmesan Leche de Tigre

Leche de Tigre

500 ml

Parmesan cheese

500 g (cold)

Colatura

1 g (Italian anchovy sauce)

Black pasta

Fusilli pasta

500 g

Squid ink

1 tea spoon

Basil Oil

Basil

250 g

Extra virgin olive oil

250 g

Step 01

Leche de tigre clasica

In a Vitamix put flounder fillet, lime juice, fumet, celery, garlic, ice, salt and aji limo, and blend everything at a medium-low speed using the pulse button 4 times (we DON’T want fish paste). Once everything looks like it's been chopped in the blender, add the red onion hearts and cilantro, blend at a very short high-speed (pulse). By doing this we will have the aromas of the cilantro and onion but not the colour (green / purple). Strain it and keep the juice (leche de tigre). Store in the cooler in a plastic container, this has to be made every day before the shift, for the next day the flavour changes and the lime oxidises.

Step 02

Parmesan cheese cream

In a Thermomix add the heavy cream and heat it to 80° C, once it reaches the temperature add the shredded parmesan cheese and start the blender in medium speed until everything is incorporated. Chill it in the cooler.

Step 03

Parmesan leche de tigre

In a Vitamix add the leche de tigre, start at a medium-low speed, then little by little add chunks of parmesan cream and finish it with colatura. Doing it at high speed may break the sauce.

Step 04

Black pasta

Cook the pasta with salt and little olive oil (has to be overcooked). Once cooked, put the pasta and the squid ink, blend it hot at 100° C at high speed until everything becomes a black paste. Spread the puree in a thin layer over a parchment paper and cover it with another piece of parchment paper. Let it dry at room temperature for 2 days. Take the parchment paper out and deep fry (200° C) it until it puffs.

Step 05

Basil oil

Blanch the basil in boiling water for 5 seconds and chill it with iced water. Blend it with the oil and strain it. Store in a small squeeze bottle.

Step 06

Plating

On a flat plate place the flounder pieces, drizzled with Parmesan leche de tigre, garnished with garlic chips, black pasta and basil leaves, finish with basil oil drops.

Topic

Latin America

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