Ibérico pork pluma with almond and cauliflower cream and aniseed-flavored young shoot juice
Almond and cauliflower purée
Cover the cauliflower and almonds with water and cook. When soft, blend in the Thermomix with the butter to obtain a very thin purée. Season.
Wash the arugula, red chard, tarragon leaves, chervil, fennel and shoots. Drain well and set aside.
Blend the basil with the extra virgin olive oil to make a smooth emulsion. Leave to stand for 10 minutes then add the balsamic oil.
Sear on a hot plate with a drop of oil until sealed and brown but still pink inside. Roast in the oven (160ºC / 320ºF) for 4 minutes.
Heat the pork at 180º / 356º F for about 2 minutes, depending on the thickness of the cut. Cut into 4 pieces and arrange on the plates with the leaf salad. Add some almond and cauliflower purée. Drizzle over a little of the basil vinaigrette.
"The idea with this recipe is to play with the contrasts between the bitter and aniseed flavors and others that are sweeter and nuttier. I enjoy comparing sharp, sweet and salty flavors. Alongside so many different sensations, the pork predominates and gives unity to the dish."e dish a very Extremaduran touch."