Young fava beans
Spicy olive oil
Sobrassada pork sausage
Botifarrón pork sausage
Free-range egg yolks
Wash all the vegetables and cut into small pieces. Fry in oil, one by one and in small quantities, at a medium-to-high temperature, the artichokes, peppers, mange-tout and potatoes. Transfer to a colander to drain off any surplus oil.
Then pour a little oil into a frying-pan and add the chopped garlic, spicy oil and sobrassada. This should end up practically disintegrated (turn off the heat if necessary).
Add the peeled and chopped botifarrón and the raw fava beans and peas, and fry until cooked. Then add the vegetables that were fried previously plus the potatoes.
Towards the end, add the spring onion and, finally, the chopped fennel. Serve with the egg yolk previously cooked en confit in olive oil covered with kitchen film in a steam oven for 50 minutes at 64º.
Arrange in a deep dish.