Artichokes Marinara

For this recipe, the following elaborations are needed

• Tomato sauce
• Make a fumet using the fish flavour enhancer. Cortar la verdura en brunoise (ajo, cebolla y puerro).
  • Brunoise the vegetables (garlic, onion and leek).
  • Cut the parsley finely. 
  • Go over the mussels and eliminate all the possible breads they could have.
  • Steam or cook the artichoke English style if they are frozen ( boil them in a white stock in case they are natural) and refresh. 
  • Poach the garlic, the onion and the leek in intense olive oil, following this order. Do not colour them. 
  • Add and cook the sweet paprika avoiding it burns. Add the white wine and let reduce. 
  • Bind it with 40 g flour per litre. 
  • Dip with the fumet, add the tomato sauce and let it boil.
  • Add the parsley and rectify the salt..
• Place 150 g artichokes in each tray, cover them with 140 g sauce and place 6 mussels without shell on top.
• Chill (core temperature under 8 ºC in less than two hours). 

 PASTEURISATION

• Thermoseal the food trays, place the valve with Valvopack. 
• Put them in the oven at 100% humidity and pasteurise at 96 ºC for 60 minutes.
• Chill (core temperature under 8 ºC in less than two hours). 
• Store in the refrigerator between 0 ºC and 4 ºC.

REGENERATION

• In the same food tray, regenerate the product in a steam oven at 100% humidity. 
• Or in the microwave for 3 minutes at maximum power. 
• Another way of regenerating consists of taking the product out of its package and heating it in a saucepan.