Destination Dining: Tiradito Bachiche by Diego Oka
"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).
Cuisine
serves for
ingredients
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.
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