receta08_zoom

Receta del chef José Rojano

Ingredients

Suckling pig

Apple

Maxorata semi-cured cheese

Cream

Salt and pepper

Lard

Truffle

Recipe

Roast the suckling pig in the Spanish traditional manner covered in lard.

Prepare a sauce using the remaining juice, the cheese, cream and truffle.

Finally, roast some apples in the same oven. Once cooked, crush.

To arrange the dish, add a slice of suckling pig, sauce and serve with the apple purée.

pdf

Leave a Reply