Lumagorri chicken meatballs with truffle and foie

For the meatball dough:

• In a bowl, add the sliced ​​bread and the previously heated milk, andlet it soften, mash completely.
• Add this mixture to the minced chicken meat and mix.
• Add the garlic, the onion cut into brunoise and poached, the parsley, salt, pepper and knead until get a homogeneous mass.
  Portion into 30 g balls.
• Hit the dough to release the air and place them in a tray with parchment paper.
• Dust with flour and fry.

For the foie and truffle sauce:

• Poach the vegetables in order of hardness. Add the chorizo ​​pepper pulp and tomato sauce. Cook the whole.
• Add the chicken stock and cook for at least 30 minutes.
• Add the foie and truffle, blend, strain and cook for a few minutes.
• Add salt and pepper.

To finish the meatballs:

• Cook the meatballs in the sauce for 15 minutes until completely cooked.

For the garnish:

• Blanch the micro carrots, wild asparagus and micro leeks. Refresh and reserve.

For decoration:

• Place the oil, spinach and parsley in a Thermomix, blend at maximum power for 1.5 minutes.
• Reduce the speed to minimum and cook at 100ºC for 2.5min.
• Strain through a fine strainer and cool quickly. Reserve in bottle.

To finish the plate:

• Heat the meatballs in the sauce itself (5 per serving).
• Sauté the garnish vegetables.
• In a trench plate, arrange the sauced meatballs, add a few drops of the oil, the garnish vegetables harmoniously arranged on the meatballs and finish with grated truffle and parsley.