Martín Berasategui offers us an exquisite way to prepare Iberian pork cheeks. In this case, with a fine and elegant sherry wine and a variety of vegetables. Give it a try and you'll see how you impress everyone.
INGREDIENTS
- 1.5 kg Aljomar Iberian Cheek
- 100g Carrot
- 100g Onion
- 100g of leek
- 50g Celery
- 200 ml of Palo Cortado
- Broth.
- Salt and Pepper
- Whantun Pasta
CREAMY POTATO
- 1 kg of potatoes
- Salt
- 150 ml olive oil
- 100 of heavy cream
DECORATION
- Chive
ELABORATION
Clean the beef cheeks, removing all trimmings and membranes. In a soutet pan, sear them and then deglaze with palo cortado sherry. Reserve the juices. Sauté all the vegetables and, once softened, add the reserved juices and the beef cheeks. Add enough stock to cover and let it simmer for approximately 2 hours. Once cooked, remove the beef cheeks and strain the sauce through a fine-mesh sieve.
Shred the beef cheeks, mix with the vegetables and a little broth, until you get a homogeneous mixture and let it cool in the refrigerator.
We cook the wonton pasta, cool it in ice water and set it aside.
CREAMY POTATO
We boil the potato.
In the blender, we put the cooked potato with the rest of the hot ingredients and blend until we have a very fine potato cream, and we add salt to taste.
RAVIOLI
We fill the wonton pasta with the beef cheek stew filling and shape it into a ravioli.
PRESENTATION
At the base of a plate we put the creamy potato, on top we put the ravioli and drizzle with the juice from the beef cheeks and decorate with chopped chives.
