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Fresh acorn-fed Iberian pork loin ravioli filled with mushrooms

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Category: Knife in hand
Get ready to cook acorn-fed Iberian pork loin in an original and very simple way, although it does require some time. Flavorful, delicate, and tender. You're going to thoroughly enjoy this new recipe from the ALjomar Iberian Meat Recipe Book by Antonio Arrabal. RAVIOLI WITH FRESH IBERIAN ACORN-FED PORK LOIN STUFFED WITH MUSHROOMS For the filling: ** 200g of mixed mushrooms. ** 10 dl of white wine. ** 50 g of butter. ** 30 g of flour. ** 0.6 ml of milk. ** Salt and pepper. Sauté the mushrooms in butter. When they begin to brown, add the flour and cook it thoroughly to remove the raw flour taste. Add the white wine for flavor, then the milk, and cook everything together for 10 minutes, stirring constantly. Remove from the heat and let cool. For the ravioli: ** 5 fresh acorn-fed Iberian pork loin fillets. We slice the fillets very thinly, place them on a cutting board, flatten them gently (to make them ultra-thin), and set them aside. We lay out the fillets and place the mushroom filling in the center of each one. We carefully close them, shaping them like ravioli, and place them on a baking tray. We bake at 150 degrees Celsius (300 degrees Fahrenheit) for 5 minutes and set them aside. For the sauce: ** 200 g of boletus mushrooms. ** 1 onion. ** 1 small glass of brandy. ** 1 liter of beef broth. Sauté the onion and porcini mushrooms. After a few minutes, add the brandy and let it reduce. Add the beef stock and simmer for 20 minutes. Remove from the heat and blend until smooth. Keep warm. Jamones-Aljomar_Arrabal_recetario_RavioliSirloinMushrooms Mounting: Place the ravioli on a plate and put the sauce on the side for dipping. You can add some fresh sprouts for color. The flavor is guaranteed!

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