Guanciale and sherry consommé and potatoes cooked in brown butter

By Chef Troy Crisante



Guanciale consommé

  • Skins and trimmings of 2 smoked guanciale
  • 100g butter
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stick celery, roughly chopped
  • 100ml sherry
  • 100ml sherry


  • 1 chicken breast
  • 10 egg whites
  • 100g guanciale, sliced


  • 100g royal blue potato, peeled and melon balled
  • 100g salted butter
  • 1 sprig thyme
  • 1 garlic clove


  • 100g royal blue potatoes, melon balled and blanched
  • 30g green orache or spinach, blanched
  • 50g guanciale batons
  • Garlic flowers


  1. 1.
    For the consommé: Sweat the guanciale skin and trimmings in butter until lightly roasted and golden. Add the onions, carrot and celery and sweat down. By this stage the butter should be quite dark. Deglaze with sherry and reduce. Add chicken stock and simmer for 2 hours, strain and leave to cool.
  2. 2.
    To clarify the consommé, blend the chicken breast, egg whites and guanciale in the thermomix.
  3. 3.
    Add to cold stock and slowly bring to the boil. Once the raft has formed, reduce heat and simmer for 30 minutes. Pass through a filter bag and reserve.
  4. 4.
    For the potatoes: Place the butter in a pan and gently melt, add the potato balls and slowly roast them until well browned and tender. Add the thyme and garlic and set aside.
  5. 5.
    To assemble: Mix the orache and roasted potatoes in a small mixing bowl and place in the bowl. Add the guanciale batons. Pour over the consommé and garnish with flowers.