Pata Negra: Serial recipe by Maison Dehesa
1ST RECIPE: THE PATA NEGRA
ARTICHOKES, IBERICO BELLOTA HAM AND SALSA SAUCE
Preparation time : 30 min.
Difficulty level: 2/3
For 2 people : 200g of Iberico de Bellota ham / 500g of artichokes / 40cl of cooking water / olive oil / 15g of flour / 1 clove of garlic / parsley / salt
ARTICHOKES
Plunge the artichokes into a pot of boiling salted water. Cook for 16 mins. Clean them, cut them into quarters and set aside.
SAUCE SALSA
In a saucepan, pour the olive oil and minced garlic. Add the flour and dissolve it in the oil. Add the cooking juices of the artichokes, the salt and stir until a homogeneous sauce is obtained.
DRESSAGE
Heat the salsa sauce and dip the artichoke quarters in it. Add the chopped parsley and garnish with slices of Iberian ham. Mix and serve.
2ND RECIPE: THE PATA NEGRA
BRUSCHETTA TOMATOES, MOZZARELLA, IBERIAN HAM, NATURAL OLIVES
Preparation time : 15 min.
Difficulty level: 1/3
For 2 people : 2 slices of country bread / 2 slices of Iberico de Bellota ham / 2 tomatoes / 1 ball of buffalo mozzarella / 1 handful of olives / olive oil / vinegar / second
TOMATO SALAD
Cut the tomatoes into small dice. Season with 1 tbsp of olive oil, a drizzle of balsamic vinegar, salt, pepper, garlic and Provencal herbs.
BRUSCHETTA
Toast the bread. Once crisp, rub it with a clove of garlic and pour a drizzle of olive oil.
DRESSAGE
Cut the mozzarella into small pieces. On the bread, place the tomato salad, a slice of Pata Negra, the mozzarella. Pour a trickle olive oil.
COOKING
Brown in the oven for a few minutes. Add a few olives before serving.
3RD RECIPE: THE PATA NEGRA
LANGOUSTINES, IBERICO BELLOTA HAM, YOUNG SPROUTS AND VINEGAR
Preparation time : 15 min.
Difficulty level: 1/3
For 2 people : 10 small raw langoustines / 5 slices of Iberico de Bellota ham / 10g of butter / Espelette pepper / young shoots / vinegar / olive oil / salt pepper
LANGOUSTINES
Strip the raw langoustines. Remove the claws, cut the shell from the belly of the langoustines and gently detach the flesh. Don't throw away the shells! You can use them to make a fumet or a bisque.
DRESSING
Cut the slices of Iberico de Bellota ham in half and surround each langoustine with a strip of ham.
COOKING
Melt the butter over medium heat and cook the langoustines with ham, 2 to 3 minutes.
DRESSAGE
Prepare the young shoots and season with olive oil, vinegar, salt and pepper. Arrange the langoustines and sprinkle with Espelette pepper.
4TH RECIPE: THE BLACK PAW
MONKFISH ROAST, IBERICO BELLOTA HAM, PARSLEY CREAM
Preparation time : 30 min.
Difficulty level: 2/3
For 2 people : 2 monkfish fillets / 6 slices of Iberico de Bellota ham / 1 shallot / 50g butter / parsley / bay leaf / salt / pepper
MONKFISH ROAST
Wrap your monkfish fillets in slices of Pata Negra and tie them at regular intervals. Fry your shallot, peeled and chopped, in the butter and add the roasts. Cook until the fish is browned.
PARSLEY CREAM
Rinse, thin out and finely chop the bunch of parsley. Blanch it in boiling water before mixing it, adding olive oil, 2 tbsp of water and a little salt.
COOKING AND DRESSING
In a skillet, brown the monkfish roasts on all sides with a drizzle of olive oil. In an ovenproof dish, place the roasts and cook for 15 minutes at 180°C accompanied by bay leaves. Cover them with the parsley cream and serve.
5TH RECIPE: THE BLACK PAW
RISOTTO IBERICO BELLOTA HAM, MUSHROOMS AND PARMESAN
Preparation time : 40 min.
Difficulty level: 1/3
For 2 people : 150g of arborio rice / 50cl of vegetable broth / 1 onion / 80g of Iberico de Bellota ham / 40g of parmesan / mushrooms / 1 handful of arugula / 5g of butter / 5cl of white wine / salt / pepper / olive oil
RISOTTO
Fry the chopped onion in a pan with a little olive oil. Add the rice, sauté for a few minutes and pour 10cl of wine. Let it evaporate. Repeat with the hot vegetable broth until the rice is cooked.
MUSHROOMS
Rinse the mushrooms. Cut them into strips and make brown them in a drizzle of oil d’olive.
BLACK LEG
Add the Pata Negra cut into strips. Stir then add the parmesan, mushrooms and butter.
DRESSAGE
Arrange the risotto in a deep plate, salt and pepper, and decorate with a few rocket leaves to bring freshness.
