• LOW TEMPERATURE EGG, COLLARD GREENS, HAM BROTH AND MUSTARD EMULSION
  
• Cook:Manuel Soler
  
• Restaurant:"La cocina de Manuel"
  

Difficulty level: Low

Ingredientes: Olive oil, egg yolk, ham bones, leek, turnip, carrot, onion, cabbage, egg, mustard, salt and pepper.

Elaboration:

Low temperature egg:
Remove the egg 45 minutes before cooking to temper, heat water in a saucepan and cook until the egg 65C for 40 minutes, over time, withdraw.

Mustard emulsion:
Place the yolks in a bowl and add 1 tablespoon, add the oil slowly and fitted using a whisk until texture of a light mayonnaise, add salt and pepper.

Collard Greens:
Desuckered the cabbage and chop finely, cook in salted water, drain and cool in ice water.

Ham broth:
Place the ham bones in a pot and cover them with water, changing the water 2 times.
Then blanch the bones once, change the water and add the vegetables and grabanzos, cook until chickpeas is undone, strain and reduce to a simmer broth 1/4.

To serve:
Make a point with mustard emulsion in the bottom of the dish, saute the cabbage and place on top of the emulsion, then the egg and finally pour broth almost to cover the egg. Garnish with sprouts and flowers.

• CANNELLONI WITH SMOKED BACON AND COLLARD GREEN
  
• Cook:Carlos Prieto
  
• Restaurant:"Dámaso"
  

Difficulty level: High

Ingredients: Collard Green, agria potato, garlic, onion, smoked bacon, butter, salt, pepper, olive oil, milk, egg yolk, beef bones, carrot, bay leaves, red wine, chickpeas, water, kitchen torch.

Elaboration:

Creamy potato:
Cook the potato sour, peel and cover milk and cream, dejr herivir, add salt and pepper to taste, blend with the blender and add three dice small butter remove and set aside.

Sofrito cabbage:
Mince garlic and onion finely, fry in a pan with olive oil chorrro to reduce the initial volume 3/4, apart chop julienne whole leaves of the cabbage and add to stir-fry, saute for 15 minutes and season to taste and set aside.

smoked bacon:
Cut with a cortabiambres two very thin slices of bacon and place on paper film, book.

Gravy:
Soak 1/2 kg of chickpeas overnight.
Heat oven to 190 degrees and roast beef bones until they are golden brown on the other side in a casserole squirting oil and fry two cloves of garlic, add onion into large chunks and carrot in redojas, fry until caramelized and add 5 peppercorns, bay leaf and 1 bottle of red wine, cook until the alcohol evaporate, add water to cover the chickpeas and we had to soak, coccer all for 8 hours at minimum fire.
Past 8 hours strain the broth and pass through a fine sieve, reduce 3/4 of its volume and with the help of rods linking with 100 grams of butter. Reserve.

warm Yema:
Heat oil to 55 degrees and pouring it into a bowl, place the egg yolks and wait for this hot (8 to 10 minutes).

To serve:
Place a base of mashed potatoes in the bottom of the plate, on the sheets of bacon will place the fried collards and with the help of film role will give way to canelon, using a kitchen torch caramelize the pancetta and place it on the mashed potatoes, then we water with gravy and finally carefully remove the tempered yolk and put aside the canelon, garnish with bean sprouts.

• FALSE RISOTTO
  
• Cook:Ismael Izcara
  
• Restaurant:"El Encuentro"
  

Difficulty level: Medium

Ingredients: Cabbage, garlic, oil, water, vinegar and salt.

Elaboration:

Defoliate collard greens and leave the heart.

Cut the leaves into julienne boil and drain them.

We put the drained leaves in a glass blender and fry in a pan chopped garlic, paprika and vinegar. The stir-fry we incorporate the leaves in the glass grind a lot and chilled.

The heart part peel it and cut it into small cubes and elsewhere we cut into julienne and put it in ice water.

Dice the cream mix with garlic and paprika cabbage and put on a plate. With the heart on ice we drain them and put some strips above the false risotto.

With a bit of "hija" we cooked the decoration and is already the dish.