"El Bohio" is a small restaurant in Illecas, in the countryside between Madrid and Toledo. 35 year old chef Pepe Rodriguez is one of Spain's brighest culinary hopes.
Rodriguez already has one coveted Michellin star and has the potential to collect a second or even a third. His dishes are based on the traditional cooking of this part of Spain. Many are vegetarian, like the Pisto Manchego, a tomato and red pepper paste.
Ingredients for 4 portions
4 red bell peppers
4 large tomatoes
2 medium sized onions
half a litre of milk
4 egg yolks
40 grams of goat cheese
and four tablespoons of luke warm water
Dice the tomatoes and peppers. Add olive oil and simmer over a low flame for as long as two hours. Add salt and pepper to taste. Reduce the mixture until it becomes a red paste (pisto). Do not let the ingredients turn brown. Refrigerate.
Cut the onions into slices and heat in olive oil until they look glassy, do not allow them to turn brown. Add the milk and puree. Add the egg yolks and heat to eighty-five degrees Celsius. Then freeze quickly.
Whip the goat cheese with the water until foamy. To serve, place pisto on plate then add onion sorbet. Place goat cheese foam around the sides.
Serve with white bread and red wine.