Another Aljomar recipe explained in detail. Ready to make it?
Iberian pork tartare with mustard ice cream
For Steak tartare
- 100g of Aljomar acorn-fed Iberian pork shoulder
- 1 chopped gherkin
- 1 chopped shallot
- Perkins Old Style Mustard
- 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 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.
