CARPACCIO OF PORK TROTTERS WITH A SEASONAL WILD MUSHROOM SALAD BOUQUET DRESSED WITH A CAVA AND DRIED FRUITS VINAIGRETTE
4 pork trotters
Salt & pepper
200 gr. of Ceps (porcini)
250 gr. of onions
1 small glass of Pedro Ximenes
1 small glass of cognac350 gr. of assorted salad
50 gr. of wild mushrooms
Preparing the trotters:
Cook the trotters with the onions and carrots. Add a little salt and pepper and when they are cooked, debone and cut them in small portions. Cook the 200 gr. of ceps in olive oil at a low heat for 5 min. Fry the finely chopped onions. When the ceps and the onion are cooked, mix them with the trotters and add the Pedro Ximenes and the Cognac. Check for salt. Let it cool down. Wrap in cling film and from a cylinder. Place in the fridge for two hours.
Preparing the CAVA vinaigrette:
Brut Nature Cava
Chopped dried fruits
Place all ingredients in a bowl and emulsify with a mixer.
Assembling the dish:
Cut the cylinder of trotters into 6mm slices.Place the assorted salad mixed with the cut mushrooms in the centre of the plate.Place the trotter slices in a circle around the salad.Finally dress with the CAVA vinaigrette.