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4 vieiras
	
1 trozo de calabaza
	
1 cebolla
	
1 trufa negra
	
Aceite de oliva virgen extra


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Trocear la cebolla y colocarla en una cazuela con un poco de aceite de oliva.
	
Pocharla hasta que esté dorada, sin quemarse.
	
Añadir la calabaza troceada y agua, y cocinar todo junto hasta que la calabaza esté tierna.
	
Triturar, salpimentar y reservar.
	
Cortar la trufa en bastoncitos y reservar.
	
Poner la carne de la vieira en una plancha con un poco de aceite y cocinar por ambos lados.


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4 huevos de caserío
	
2 patatas
	
50 ml de leche
	
50 gr de mantequilla
	
Aceite de oliva virgen extra
	
Unos hongos
	
1 trufa negra


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Pelar y trocear las patatas.
	
Cocerlas con la leche y un poco de agua hasta que estén tiernas. Machacarlas, añadir sal y pimienta y la mantequilla. Reservar.
	
Trocear los hongos en cuadraditos y saltearlos en una sartén con un poco de aceite.
	
Para hacer los huevos poché, poner un cuadrado de papel de film en un vaso, añadirle unas gotas de aceite, poner el huevo y cerrar formando un paquetito.
	
Llenar un cazo con agua y cuando empiece a hervir, bajar el fuego e introducir los paquetitos.
	
Dejar cocer unos 3 min.
	
Poner en un plato hondo un poco del cremoso de patata, dejando un hueco en medio para el huevo, añadir los hongos y terminar con unas láminas finas de trufa negra.


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2 claras de huevo
	
65 gr de azúcar
	
65 gr de harina de almendras
	
65 gr de azúcar glas
	
Pimienta rosa
	
Un bloc de foie gras
	
Confitura de higos


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Juntar en un bol las claras con el azúcar. Poner en una cazuela agua y antes de que empiece a hervir, retirar del fuego. Colocar encima el bol con las claras y remover con las varillas hasta que se disuelva el azúcar.
	
Retirar la cazuela, colocar el bol sobre un trapo y comenzar a batir con las varillas eléctricas a máxima potencia hasta que las claras estén bien montadas y formen picos firmes. Esto nos llevará unos 10 a 15 min.
	
Juntar el azúcar glas con la harina de almendras y tamizar para quitar los grumos. Añadir la mezcla a las claras y mezclar con movimientos envolventes.
	
Colocar la masa en una manga pastelera. Poner un papel sobre la bandeja del horno y hacer montoncitos de masa con la manga.  Golpear la bandeja sobre la encimera un par de veces para que la masa se asiente. Espolvorear con la pimienta rosa molida.
	
Antes de hornear, hay que dejar que se seque la superficie de los macarons. Para ello encender el modo ventilador del horno y bajar la temperatura al mínimo (30º), ponerlos en la parte baja del horno y dejarlos 5 min. ( También se pueden dejar 1 hora a temperatura ambiente).
	
Sacarlos del horno y ajustar la temperatura a 150º calor arriba y abajo. Cuando llegue a la temperatura, introducir los macarons en la parte baja del horno y hornearlos 10 min.
	
Sacar del horno y dejar


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4 puerros
	
Foie gras
	
Huevas de trucha
	
Aceite de oliva
	
Sal en escamas
	
Pimienta


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Lavar y cortar la parte blanca de los puerros en tres trozos.
	
Colocar en una fuente de horno, regar con un poco de aceite de oliva  y hornear 30 min a 180º.
	
Servir templados con lascas de foie y huevas de trucha por encima.
	
Terminar con un poco de aceite de oliva, sal en escamas y pimienta recién molida.


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