This recipe for Iberian pen with fig and mushroom carpaccio is a good suggestion to enjoy for lunch or dinner.
When we want to surprise our guests, we always use a very juicy and tender type of meat Iberian pen.
Although we have already released a recipe for an Iberian pen in 55000 Recipes, it does not prevent us from making another proposal like this. “Iberian pen with carpaccio of figs and mushrooms “.
Iberian pen with carpaccio of figs and mushrooms
The most juicy and tasty part of the Iberian pig is the feather and this delicious and easy to prepare recipe with carpaccio of figs and mushrooms will surely please you at home.
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Time to prepare
We cut the base of the sponge, only the part that has soil, wash and dry.
Then wash and dry the fresh figs.
Cut the mushrooms and figs into thin slices.
We place on one side, in the form of “carpaccio”, on the plates where we will serve the feathers.
In the other part we put a little quince cream with sweet wine or whatever jam you have on hand and to your liking.
While the grill or large skillet is heating on the fire, we clean the fillets of Iberian feathers from the external fat.
When it is very hot, cook the meat for one minute on each side. If you like more cooked meat, let it cook longer.
Put the feathers on the plates, season with salted flakes and season the “fig and mushroom carpaccio” with a thread of truffle-flavored butter, a few drops of vinegar, salty flakes and some fresh thyme leaves.
We serve and taste this delicious Iberian feather recipe.
I will see you on another recipe. David from 55000 Recipes