In this recipe, chef Martín Berasategui shows us a new way of cooking something as common as pasta, accompanied by our Iberian pork tenderloin and an exquisite touch of La Vera paprika.
Dare to innovate with our 'Pasta with Aljomar Iberian pork tenderloin and paprika'.
Ingredients
- 400g of pasta
- 400g of ALJOMAR Iberian pork tenderloin
- 5 g of La Vera paprika
- 100g of cream
- 200g of spring onion
- 8 piquillo peppers
- 30g of olive oil
- Salt and pepper
Pasta with Aljomar Iberian pork tenderloin and paprika
Cut the ALJOMAR Iberian pork tenderloin into approximately 1 x 4 cm cubes. Also cut the spring onion into thin strips, as well as the piquillo peppers.
Place the paprika, pepper, and a pinch of salt in a bowl. Sear the meat in a pan over high heat with olive oil on both sides until well sealed. Remove it to the bowl containing the paprika, pepper, and salt, toss to combine, and set aside.
Add the spring onion to the pan and cook for about 8 minutes until softened.
Cook the pasta al dente in boiling water with a pinch of salt. Drain and set aside.
Deglaze the pan containing the sautéed spring onion with the cream and let it reduce until it is a little thicker.
Finish and presentation
When the sauce has reached the desired consistency, add the piquillo peppers and leave for a couple more minutes.
Finally, add the pasta and the diced meat.
Mix everything well and serve.
If desired, sprinkle with a little more paprika on top at the end.
