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Grilled presa ibérica pork on Torta del Casar cream and La Serrana hazelnuts

Ingredients

  • 400 g presa ibérica pork
  • 100 g Torta del Casar
  • 100 ml cream
  • 30 ml extra virgin olive oil
  • 1 sprig of chives
  • 100 g La Serrana hazelnuts
  • Salt flakes
  • 4 sprigs of fresh thyme

Author: Restaurante Tapería de Yuste - NH Collection Palacio de Oquendo

Instructions:

  1. Sear the presa ibérica on the grill and set aside.
  2. Put the torta and the cream in a saucepan, and infuse bain marie. Blanch the chives in boiling water, put in a container with water and ice, drain and crush with the oil, and put into a squeeze bottle.
  3. Fry the hazelnuts and crush them with the skimming spoon.
  4. Dice the presa ibérica into small pieces and finish cooking on a grill at a high temperature.
  5. Present in a cocktail glass. Put the hazelnuts at the bottom, then the torta cream, and the pressa ibérica die on top (previously divided into four portions). Finally, sprinkle with salt, chive oil and a sprig of fresh thyme to decorate the plate.

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← Green orchard asparagus gratin with Torta del Casar, tomato vinaigrette and trout roe
Asparagus stuffed with Dehesa de Extremadura ham on a Torta del Casar sauce →
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