We're wrapping up summer with a fresh and exquisite dish that lets you savor all the nuances of Aljomar Iberian pork. Iberian pork shoulder marinated in steak tartare with a delicate touch of mustard ice cream—original and flavorful. With this recipe, everything will be a breeze. Just head to the kitchen, put on your apron, and let's get cooking! You'll be enjoying it in just a few minutes.
IBERIAN PORK TARTARE WITH MUSTARD ICE CREAM
For the Steak tartare:
** 100 gr of Aljomar acorn-fed Iberian Pluma.
** 1 chopped gherkin.
** 1 chopped shallot.
** Old-fashioned mustard.
** Perkins.
** 2 quail egg yolks.
** Salt and pepper.
Elaboration:
Clean the feather meat, removing all traces of fat, and chop it very finely (this should be done 10 minutes before eating). Add the remaining ingredients gradually, mixing them well. Adjust the amounts to your liking (more pickle, less mustard, etc.). Place the mixture in a bowl in a cool place and set aside.
Mounting:
Using a mold, place the steak filling in the center of the plate, add a slice of toast (to taste), and finish with a small scoop of mustard ice cream to complement the dish. Drizzle with Caviaroli olive oil roe.
