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