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FOR THE RAGU OF JOSELITO IBERIAN PORK
280 g of pluma Joselito, diced
600 g of thigh, diced
40 g of oil (for the meat)
50 g of celery brunoise
75 g of carrots brunoise
50 g of red onion brunoise
45 g of fino olive oil
Half a clove of garlic
1 laurel leaf
I squeezed orange
180 g of Sauvignon white wine
200 g of Marsala
300 g of chicken stock
2 teaspoons of dried and crushed lavender flowers
The juice of half a lemon
Sarawak black pepper
6 g of mustard with tarragon
5 g of fresh herbs (thyme, marjoram, tarragon, fennel and coriander)
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FOR THE RAGU OF JOSELITO IBERIAN PORK
280 g of pluma Joselito, diced
600 g of thigh, diced
40 g of oil (for the meat)
50 g of celery brunoise
75 g of carrots brunoise
50 g of red onion brunoise
45 g of fino olive oil
Half a clove of garlic
1 laurel leaf
I squeezed orange
180 g of Sauvignon white wine
200 g of Marsala
300 g of chicken stock
2 teaspoons of dried and crushed lavender flowers
The juice of half a lemon
Sarawak black pepper
6 g of mustard with tarragon
5 g of fresh herbs (thyme, marjoram, tarragon, fennel and coriander)
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JOSELITO RISOTTO WITH LAVENDER AND MELON A LA SAFFRON
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Slowly cook the diced vegetables with the oil, add the garlic, laurel leaf and the meat browned apart (after having removed the fat) Bathe with the wines, evaporate and add the juice from the citric fruit. Then slowly cook over a low heat adding the boiling stock, mustard and lavender. Cook covered with a lid and finish with the crushed herbs. Allow to cool and allow the juices to stand for a few hours before using.
FOR THE RISOTTO
Toast the rice , bathe in the white wine and then proceed with the cooking with the chicken stock. Cover with butter and Parmesan, add a small amount of ragu, crushed Sarawak black pepper and decorate with a few crushed dried lavender flowers and spray with a small amount of lavender water.
Serve the rice on the plate, cover with a small amount of ragu, spray with lavender water and sprinkle with some dried and crushed lavender flowers. Decorate the centre with a small amount of whisked melon sorbet mixed with a small amount of liquid saffron. Finish the decoration with a sprig of lavender, a few drops of liquid saffron and a dash of Sarawak black pepper.
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Slowly cook the diced vegetables with the oil, add the garlic, laurel leaf and the meat browned apart (after having removed the fat) Bathe with the wines, evaporate and add the juice from the citric fruit. Then slowly cook over a low heat adding the boiling stock, mustard and lavender. Cook covered with a lid and finish with the crushed herbs. Allow to cool and allow the juices to stand for a few hours before using.
FOR THE RISOTTO
Toast the rice , bathe in the white wine and then proceed with the cooking with the chicken stock. Cover with butter and Parmesan, add a small amount of ragu, crushed Sarawak black pepper and decorate with a few crushed dried lavender flowers and spray with a small amount of lavender water.
Serve the rice on the plate, cover with a small amount of ragu, spray with lavender water and sprinkle with some dried and crushed lavender flowers. Decorate the centre with a small amount of whisked melon sorbet mixed with a small amount of liquid saffron. Finish the decoration with a sprig of lavender, a few drops of liquid saffron and a dash of Sarawak black pepper.
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