Vegetable stew with Teruel ham. Menestra de verduras con papada rustida y jamón

VEGETABLE STEW WITH TERUEL HAM AND PIG NECK (JOWL)

  

 Ingredients for 4 people: 

 - 500 g. of artichokes.

 - 200 g. of broad beans. 

 - 200 g. of peas. 

 - 200 g. of cauliflower.

 - 200 g. of green beans.

 - 8 white asparagus.

 - 8 spears of green asparagus.

 - 2 dried tomatoes.

 - 150 g. of spring onions. 

 - Pig neck (sometimes 'Pig Jowl'). 

 - Virgin olive oil. 

 - Garlic. 

 - Serrano ham

 - Aromatic herbs (thyme, rosmary, chervil and chives).

 

Preparation:


Cook the vegetables separately for 3 minutes each in boiling hot water.

Cook the artichokes and the spring onions along with the asapragus on the barbeque or a grill.

Cook the pig neck for 4 hours on a low heat, and then leave it to stand and cool down.

Cut it into cubes and heat it up on the barnecue or in a frying pan.

 

Presentation :


Make a purée by blending together the cauliflower and some of the water that it was cooked until you have a thick liquid purée. When serving, place a dollop of the purée in the middle of each plate. Place the other vegetables in layers on top of the purée and on top of them, place the cubes of pig neck.

Finish off with the asparagus and the dried tomatoes. Accompany with aromatic herbs.

Fry the Teruel ham until its crispy then chop it finely to make a Teruel ham oil, with virgin olive oil from Lower Aragón as the base. 

 

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