|
|
 Recipes |
| |
SECRETO DE IBERICO WITH MATANZA RICE AL XOCO-PILI
|
|
| |
|
|
| |
| INGREDIENTS |
| |
1KG BACK OF THE NECK PORK
1 PIZ DE BUCHE
½ KG CARNAROLI RICE
200G SOFRITO OF CHOPPED ONION AND TOMATO FRIED IN OIL
2L. BOLETUS STOCK
300G GRATED PARMESAN
50G BUTTER
12 XOCO PILI BALLS
SALT
|
| |
|
| METHOD |
| |
VACUUM COOK THE PORK FOR 12 HOURS AT 65º. CUT IT INTO FILLETS AND BROWN IT IN A SALAMANDRA STOVE.
VACUUM COOK THE BUCHE AS WELL, CLEAN THE BONES AND THEN FINALLY MINCE IT.
USING THE SOFRITO, THE RICE, THE MINCE AND THE STOCK MAKE ASPREADABLE CREAMY RICE USING SOME OF THE PARMESAN, BUTTER AND XOCO PILI.
TOAST THE REMAINING PART OF THE PARMESAN IN THE OVEN.
ARRANGE THE PLATE WITH THE CREAMY RICE AS A BASE, THE BROWNED PORK ON TOP AND FINALLY THE TOASTED PARMESAN.
|
| |
|
|
| |
Recipe: Joaquín Felipe - RESTAURANTE EUROPA DECÓ HOTEL URBAN Madrid
|
| |
|
|
|
| |
|
|
| |
|
|
| |
Categoria: Meats |
|
| |
|
|
|
|
