Preparation of the peach: Peel the peaches and with a punch make 10 balls per person and macerate the Malvasia for one hour. Ice cream:
In a saucepan, put the milk, the cream, the glucose, the invert sugar and the stabilizer on fire.
In a bowl, mix the egg yolks and sugar vigorously.
Once the mixture boils, incorporate the saffron and let infuse 10 minutes out of the fire and cover it.
Raise the boil again and blanch the yolks with the liquid. Mix vigorously with the bars.
Ripen the ice cream 24 hours in the refrigerator and freeze.
Put all the ingredients except the butter in the thermomix at 85ºC for 10 minutes. Then add the gelatin (previously soaked 10 minutes and drained) and the butter. Rest in the fridge.
In a cocktail glass put lemon cream at the bottom, then the peach macerated with the Malvasia, the rolled almond and finally the saffron healdo with some saffron pistils on top.
It is a rice recovered from the old Sitges kitchen. The writer Emerenciá Roig in his book “ El Sitges dels nostres avis ” (The Sitges of our grandparents) explains what the kitchen was like in the mid-17th century, and the most recognized was the famous rice from Sitges that served at the Carcolces inn on Calle Parelladas. It is a rice in which the sea and the mountains shake hands. And in the end he insists on saying that – after eating a good dish one was tempted to eat another.
In a saucepan we will heat the butter and the oil where we will brown the seasoned rib and reserve. Then we will fry the cuttlefish and when it has absorbed the water it gives off we will add the rib and the onion, about 4 minutes we add the peppers and the tomato at the end. Sauté well, add the broths and when they boil add the rice and the peas. In a mortar with a pinch of salt we will crush the saffron, then the garlic and finally the almond, melted with a little broth and the casserole .A halfway through cooking we will taste salt and add the rest of the ingredients. We finish the oven with a total of 18 minutes of cooking.
Clean the cuttlefish and cut them into small cubes, reserving two of the bodies to later roll them with plastic wrap and freeze them. Make a sauce with the onion and tomato. Add cuttlefish and stew for 20 minutes. Cover with water and when it boils, add the rice. After 10 minutes of cooking add the mince and cook until the rice is soft.
Place and on top of the rice put the sipia that we have frozen and after cutting it with the cold cut machine and pass it through the griddle or frying pan slightly.
With the liver of the cuttlefish we can make a sauce to accompany, stir-frying with onion, white wine and to finish add the liver and cook for a few minutes. Finish by grinding everything with a turmix.