Recipe of pig’s feet carpaccio with “carabineros”, by Marisa Barberán Fuster
09/08/2019
An exquisite sea and mountain to enjoy cold that pairs perfectly with our wine Monasterio de las Viñas
Pig’s feet carpaccio with “carabineros”
Ingredients
- 4 pig’s feet
- 4 “carabineros” giant red shrimps
- 30 g pine kernels
- Black truffle from Sarrión
- Olive oil
- Red and green pepper
- Onion
- 1 garlic clove
Instructions
- Cook the pig’s feet for 3 hours until the meat separate from the bone.
- Cut the peppers, onion and garlic in julienne. Lightly fry in a sauté pan.
- Add the deboned meat and cook for a few minutes until everything is mixed.
- Place in a rectangular mold and allow it to chill for a few hours.
- Chop the pine kernels in a blender.
- Mix with the olive oil and slices of truffle.
- Peel the large red shrimps and set aside.
Notes
Slice the chilled pig’s feet with a kitchen slicer and place on the bottom of the plate. Cover with the pine kernels and truffle oil. Mark the “carabineros” on a griddle and put on top of the meat. Decorate with edible flowers and pea shoots.
Marisa Barberán Fuster
Few restaurants have a history like La Prensa, which is run by married couple chef Marisa Barberán and sommelier David Peréz. Beginning as wholesale wine merchants to a Michelin star winning restaurant, La Prensa has followed a steady path that has taken it to the highest levels of excellence in gastronomy in Aragon.
The secret lies in the diligent efforts of a professional couple who with a sure hand in the front of the stove as well as a selective nose in the wine cellar consistently selecting the best products and treating them with the respect they merit.
The recipe of Pig’s feet carpaccio with “carabineros” as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
