Red wine glazed collar bone, zucchini with pesto and roasted squash

Elaboration

Marinate the collar bone in salt and paprika for about 1 hour depending on the thickness of the pieces. Then peel and sear it on a griddle, cool and vacuum pack, approx. 1 hour. Cook in vacuum for approximately 45 minutes at 61 degrees and cool in an inverted bath. (Preparation up to here made prior to the contest). Afterwards remove from the bag, dry and glaze in the juice for approximately 25 minutes (Cooking is done directly in competition).

Wash, peel and cut all the vegetables in mirepoix and sauté with EVOO until golden brown. Next add aromatics. Add red wine, reduce to a tenth and add bones, skins and tuna trimmings. Moisten with water and cook gently for one hour. Infuse for 2 hours, strain and reduce. Strain again, let cool and decant. Skim and reduce again to a glaze. Correct the salt and pepper. Total preparation time approx. 6 hours.

Wash, dry and grate the outside of the green zucchini like spaghetti and season with pepper, Mayo-pesto and pistachios. For the preparation of the Mayo pesto: Basil oil Then we emulsify all the ingredients like a mayonnaise.

Cut the pumpkin in half, season, add orange juice, orange rind, diced butter, wrap in aluminum foil and roast in the oven for 2 hours. Afterwards remove the pulp and strain through a chinois (approx. 1 hour). Continue to heat the pumpkin, puree and blend them in a thermomix with the orange juice, orange peel, aji-amarillo chili, xanthan and cubed butter. Then strain through a fine sieve, pack, let stand and cool. Total preparation 4.5 hours.

Wash and dry the red berries.

Plating the dish

On a large plate on one side place the glazed parpatana and parallel to it put some dots of pureed pumpkin (room temperature), a bouquet of zucchini with pesto (room temperature), red fruits and pistachios.

The accompaniment is intended to be served at room temperature as a salad.