Pluma Joselito with roast tomato pickle and mozzarella and tomato

Massimiliano Alajmo

Pluma Joselito with roast tomato pickle and mozzarella and tomato

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For the tomato pickle

150 g of tomato concentrate

1.5 g of salt

1.5 g of fennel seeds

30 g of fino olive oil

5 g of freshly crushed tarragon

fresh cayenne pepper

1/2 g dried oregano

35 g of vegetable stock

2 g of Dulcita sugar

2 g of soy sauce

A pinch of Sarawak black pepper

For the pluma Joselito


360 g of pluma Joselito

70 g of tomato pickle

20 g of fino olive oil

For the creamed potatoes

280 g of white potatoes, peeled and cut into 2 cm cubes

65 g of cream

60 g of milk

100 g of boiling vegetable stock

15 g of extra virgin olive oil

4 g of salt

2 g of unrefined cane sugar

1 g of soy sauce

Crushed fennel seeds
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Pluma Joselito with roast tomato pickle and mozzarella and tomato

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For the pluma Joselito

Coat the meat with the pickle and the oil and cook away from the flame for the first few minutes, then, directly over the heat for a total of 45 minutes.
Finally, cut the meat, salt and add a small amount of diluted pickle with a small amount of vegetable stock, fino olive oil and Sarawak pepper.

For the creamed potatoes

Empty the potatoes into a saucepan of cold water and boil without adding salt. Mix them using the Thermomix at 60ºC and add the milk, the cream, the soy sauce and the sugar. Add the oil and mix in the boiling stock.

Para el puré elástico

Heat the creamed potatoes and decorate with drained mozzarella, made from cow's milk, heated in the microwave. Add the crushed fennel seeds and freshly diced pepper.

For the presentation

Serve the meat by garnishing it with a little elastic puree. Decorate with fresh small leaves of basil and serve immediately .
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