A classic stew, one in which Berasategui masterfully incorporates two exquisite Iberian products. Stewed potatoes with a truly original presentation, bursting with the flavor of Iberian pork ribs and chorizo. The result of Aljomar 100% Potatoes is, as always, spectacular.
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Ingredients
300 GR OF ALJOMAR PORK RIBS.
100 GR OF ALJOMAR IBERIAN CHORIZO.
100 GR SWEET ONION.
100 GR GREEN PEPPERS.
100 GR CARROT.
1.5 OF MONALISA POTATOES.
White wine.
Brandy.
Laurel.
SALT AND PEPPER.
Production of 100% Aljomar Potatoes
We chop the ribs and sauté them in a pot with a little oil. We let them cook until golden brown, then add the chopped vegetables and let them soften. Once softened, we add the potatoes, cut into chunks, and continue sautéing so the potatoes absorb all the flavors. Next, we add the chorizo and paprika and let them cook briefly. We add the white wine and brandy, let it reduce, and then add water until the ribs are cooked through. Finally, we adjust the seasoning with salt.
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Presentation
We debone the ribs and set the meat aside.
We strain the potatoes and reserve the broth.
We mash the potatoes with the vegetables and the chorizo.
In a soup plate, place some potato quenelles* and on top of that the rib meat, pour in the broth and garnish with chives and some sprouts.
* It is a way of presenting food in a rounded or oval shape that resembles croquettes or meatballs.
