We suggest Mauro, from Bodegas Mauro, an elegant and balanced wine that blends perfectly with the different ingredients.
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Ibérico Pork 'Pluma' with Almond and Cauliflower Cream and Aniseed Juice
Preparation
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.
Salad
Wash the arugula, red chard, tarragon leaves, chervil, fennel and shoots. Drain well and set aside.
Basil vinaigrette
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.
Pork
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.
Presentation
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.
Chef's Remark:
"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."
Preparation by: Toño Pérez
30 minutes
- 1 Ibérico pork pluma
- 1 bundle fresh basil
- 200 gr small cauliflower
- 30 gr flaked almonds
- 30 gr butter
- Arugula
- 1 mini red chard
- Tarragon
- Chevril
- Fennel
- Brocoli sprout
- Balsamic oil
- Spanish extra virgin olive oil
- Salt
- 1 Ibérico pork pluma
- 1 bundle fresh basil
- 7.055 oz small cauliflower
- 1.058 oz flaked almonds
- 1.058 oz butter
- Arugula
- 1 mini red chard
- Tarragon
- Chevril
- Fennel
- Brocoli sprout
- Balsamic oil
- Spanish extra virgin olive oil
- Salt
- 1 Ibérico pork pluma
- 1 bundle fresh basil
- 0.95 cup small cauliflower
- 0.168 cup flaked almonds
- 0.168 cup butter
- Arugula
- 1 mini red chard
- Tarragon
- Chevril
- Fennel
- Brocoli sprout
- Balsamic oil
- Spanish extra virgin olive oil
- Salt
Wine match