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Bellota Pork Tartar with Anchovy Stuffed Olives
Preparation
Mix all the ingredients for the preserved tomatoes. Cover the tomatoes and put them on a plate, curved side up. Cook in the oven at 350 ºF for 40 minutes. Let it cool and cut into little pieces.
Season each baguette slice with shredded 12 month old Manchego, salt, pepper and oil.
Cook in oven at until the croutons turn golden brown. Let it cool.
Mix all the ingredients in a big bowl. Correct the seasoning with salt, spicy or lemon juice. Serve cold wih the Manchego croutons.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.
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1 hour
- 200 gr Bellota pork meat cut in small dices
- 1 shallot, minced
- 90 gr manchego cheese, 12 month old shredded
- 3 tbs mixed herbs (tarragon, chive, parsley)
- 10 gr cooked croutons
- 2 egg yolks
- 1 tbs strong mustard
- Juice from 1 lemon
- Salt and Pepper
- 1 tsp hot sauce
- 8 preserved tomatoes
- 16 olives stuffed with anchovies
- Croutons
- 16 tranches of baguette bread
- 1 dash of Spanish olive oil
- Salt and pepper
- 4 Italian tomatoes cut in half
- 1 tbs Spanish olive oil
- 1 tbs ground garlic
- 1 tbs ground thyme
- Salt and sugar
- 7.055 oz Bellota pork meat cut in small dices
- 1 shallot, minced
- 3.175 oz manchego cheese, 12 month old shredded
- 3 tbs mixed herbs (tarragon, chive, parsley)
- 0.353 oz cooked croutons
- 2 egg yolks
- 1 tbs strong mustard
- Juice from 1 lemon
- Salt and Pepper
- 1 tsp hot sauce
- 8 preserved tomatoes
- 16 olives stuffed with anchovies
- Croutons
- 16 tranches of baguette bread
- 1 dash of Spanish olive oil
- Salt and pepper
- 4 Italian tomatoes cut in half
- 1 tbs Spanish olive oil
- 1 tbs ground garlic
- 1 tbs ground thyme
- Salt and sugar
- 0.95 cup Bellota pork meat cut in small dices
- 1 shallot, minced
- 0.444 cup manchego cheese, 12 month old shredded
- 3 tbs mixed herbs (tarragon, chive, parsley)
- 0.076 cup cooked croutons
- 2 egg yolks
- 1 tbs strong mustard
- Juice from 1 lemon
- Salt and Pepper
- 1 tsp hot sauce
- 8 preserved tomatoes
- 16 olives stuffed with anchovies
- Croutons
- 16 tranches of baguette bread
- 1 dash of Spanish olive oil
- Salt and pepper
- 4 Italian tomatoes cut in half
- 1 tbs Spanish olive oil
- 1 tbs ground garlic
- 1 tbs ground thyme
- Salt and sugar