Fruit Meringue Kebabs
"Chupa Chups Julio Verne" or "Jules Verne Lollipops" is what Ferran Adrià calls these fun and easy meringue-coated fruit skewers, presumably because they resemble something from an old-fashioned science fiction movie.
Toasted Spaghetti with Clams
Ferran Adrià; credits the idea for this dish to one of his acolytes, Moreno Cedroni, a hyper-creative Italian chef. The method is very similar to risotto, but spaghetti fills in for the arborio rice: Adrià; toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.
Rotisserie Chicken with Dried Fruit and Pine Nuts
A long-simmered stew made with dried fruit and nuts is typically Catalan. Ferran Adrià's version starts with a store-bought rotisserie chicken—the ones in Spain are superdelicious—finished with a quick fruit-and-nut sauce that uses the flavorful poultry drippings.
Pistachio-Crusted Rack of Lamb with Pancetta
Something as conventional as rack of lamb would never, ever have found its way into Ferran Adrià's ultra-experimental kitchen at El Bulli. But here, he converts it into an unexpected, wonderful dish that anyone can make. Who else would think to coat a rack of lamb with a pistachio pesto, then wrap it in pancetta to keep it nicely moist and make it even richer as it roasts?
Toasted Bread and Bittersweet Chocolate
Nothing could be easier than slapping a piece of chocolate on a slice of bread: Spanish children do it all the time as an after-school snack. But by sprinkling the melted chocolate with sea salt and extra-virgin olive oil, Ferran Adrià; turns kid food into something parents will want to try.