{"id":1439,"date":"2021-04-27T09:54:30","date_gmt":"2021-04-27T09:54:30","guid":{"rendered":"https:\/\/es.ibericbox.com\/?p=1439"},"modified":"2021-06-21T15:30:39","modified_gmt":"2021-06-21T15:30:39","slug":"tartar-de-paleta-iberica-de-bellota","status":"publish","type":"post","link":"https:\/\/es.ibericbox.com\/en\/tartar-de-paleta-iberica-de-bellota\/","title":{"rendered":"Acorn-fed Iberian shoulder tartar"},"content":{"rendered":"\t\t
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Cooking time<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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50 min<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Easy<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Puntuation<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/i><\/i><\/i><\/i><\/i> 5\/5<\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Instructions<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  1. Cut the shoulder block, sun-dried tomatoes, capers, gherkins and olives into small cubes (brunoise). Set aside.<\/li>
  2. Peel and cut the shallots and the garlic clove (without the germ) into small cubes (brunoise). Set aside.<\/li>
  3. Peel and chop the tomatoes and the onion. Set aside.<\/li>
  4. Chop the bread. Set aside.<\/li>
  5. 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.<\/li>
  6. Blend the previous preparation with a food processor until a homogeneous sauce is obtained. Strain and reserve in the refrigerator.<\/li>
  7. Mix in a bowl the chopped shoulder with the sundried tomatoes, shallot, capers, gherkins, olives and some chopped mint (to taste).\u00a0 \u00a0<\/li>
  8. 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.<\/li>
  9. To serve, assemble the acorn tartar with the help of a ring, pressing well, and serve with the reserved tomato sauce.<\/li><\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    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.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Ingredients<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    215 g of Iberian acorn-fed shoulder of iberian pigs 50% Iberic Box breed \u00a0
    5 dried tomatoes in oil
    4 ripe tomatoes
    \u00bd spring onion
    1 shallot
    \u00bd clove of garlic
    1 lemon
    26 g capers
    26 g pickles<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    40 g black olives (pitted)
    13 g Dijon Mustard
    13 g of old mustard
    65 g bread
    26 ml sherry vinegar
    Tabasco
    Mint \u00a0
    Olive oil
    Salt
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    En Iberic Box Learn te ofrecemos recetas incre\u00edblemente deliciosa, adem\u00e1s de consejos, tips y todo lo que necesitas saber para disfrutar de un buen Jam\u00f3n.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    \n\t\t\tMore recipies:<\/span>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    https:\/\/www.youtube.com\/watch?v=QATT7JRufxE&list=PLkPSDe77RiY4Oet2N3fCQs90PSeV1mBUf&index=6 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. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"yoast_head":"\nAcorn-fed Iberian shoulder tartar - IbericBox|En<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Acorn-fed Iberian shoulder tartar - IbericBox|En\" \/>\n<meta property=\"og:description\" content=\"https:\/\/www.youtube.com\/watch?v=QATT7JRufxE&list=PLkPSDe77RiY4Oet2N3fCQs90PSeV1mBUf&index=6 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. ... 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