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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
Instructions
- Cut the shoulder block, sun-dried tomatoes, capers, gherkins and olives into small cubes (brunoise). Set aside.
- Peel and cut the shallots and the garlic clove (without the germ) into small cubes (brunoise). Set aside.
- Peel and chop the tomatoes and the onion. Set aside.
- Chop the bread. Set aside.
- Mix in a bowl the diced tomatoes with the onion, the garlic clove, the bread, the vinegar, 80 ml of oil, salt and pepper. Set aside for 30 minutes in the refrigerator.
- Blend the previous preparation with a food processor until a homogeneous sauce is obtained. Strain and reserve in the refrigerator.
- Mix in a bowl the chopped shoulder with the sundried tomatoes, shallot, capers, gherkins, olives and some chopped mint (to taste).
- Add the two mustards, a drizzle of oil and lemon and a little Tabasco (to taste). Mix and set aside in the refrigerator for 5 minutes.
- To serve, assemble the acorn tartar with the help of a ring, pressing well, and serve with the reserved tomato sauce.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
215 g of Iberian acorn-fed shoulder of iberian pigs 50% Iberic Box breed
5 dried tomatoes in oil
4 ripe tomatoes
½ spring onion
1 shallot
½ clove of garlic
1 lemon
26 g capers
26 g pickles
40 g black olives (pitted)
13 g Dijon Mustard
13 g of old mustard
65 g bread
26 ml sherry vinegar
Tabasco
Mint
Olive oil
Salt
Black pepper
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