Iberian pork with rosemary salt with old sheep cheese risotto, morels and black weevil

Quesos El Pastor - Iberian pork with rosemary salt with risotto of old pecorino cheese, morels and prieto picido

Servings: 10 servings

For the Iberian pork with rosemary salt:
Clean Iberian pork2.000 grams.
Marinating salt250 grams.
Smoked salt25 grams.
Rosemary leaves10 grams.

For the creamy rice:

Arboreal rice300 grams.
Chive clean50 grams.
Poultry broth900 grams.
Culinary cream150 grams.
Old sheep cheese EL PASTOR75 grams.
Butter30 grams.
Olive oil30 grams.
Powder mushroomc / s.
Saltc / s.

For the stir-fry of morels:

Morels400 grams.
Chive clean100 grams.
Olive oil50 grams.
Saltc / s.

For the prieto picudo juice:

Beef broth1.000 grams.
Prieto Picudo rosé wine150 grams.
Vinegar50 grams.
Sugar25 grams.


Salt flakes10 grams.
Vene cress60 uds


For the Iberian pork with rosemary salt:

  • Clean the dam and ration in a 200 g chunk.
  • Mix the salts with the rosemary leaves.

For the creamy rice:

  • Bring the broth to the boil with the cream.
  • Chop the chives into fine chunk and sauté with the oil and butter.
  • Add the rice and lightly risolar.
  • Pour a little broth and without stopping stirring cook the rice until dry.
  • Cover again with broth and continue stirring.
  • Continue adding broth until you get a rice almost al dente.
  • Pour into a frozen tray well stretched to plow the cooking and reserve in the cold.

For the stir-fry of morels:

  • Clean the morels.
  • Chop the chives into fine chunk.
  • Sauté the chives in the oil.
  • Once sautéed, add the mushrooms and sauté.
  • We season.
  • We cook slightly for a few minutes.
  • Cool and reserve in the cold.

For the prieto picudo juice:

  • Caramelize the sugar.
  • Deglaze with the vinegar.
  • Halve.
  • Add the wine and reduce by half again.
  • Pour all the broth and cook until obtaining a silky texture.

Packaging and service:

Support:Round white marble plate.
Quantities:200 g of Iberian pork.
30 grs of rosemary salt.
100 g of creamy rice base.
40 grams of Sauteed Morel.
50 grams of Prieto picudo juice.
1 g of flaked salt
6 units of Vene Cress.
Methodology:Coat the dam with oil and place on a baking tray. Lightly cover with the rosemary salt. Bake at 180oC for 8 minutes. Put the creamy rice with a tablespoon of morels and the poultry broth with cream that we had left over to the open fire. Finish making the risotto. Once done, add the grated cheese, the mushroom grated and a little of the Prieto picudo juice.

Remove excess salt from the dam, cut into slices and spread with oil. Place the risotto in the center of the plate with the help of a mold. The slices of prey like a fan on top of the risotto. Place the Vene Cress leaves on the risotto and the scales on the prey. Serve the rest of the hot juice in a jug.

Published by: El Ermitaño Restaurant

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