RECIPES
Let us show you easy recipes with Ibérico ham and other products you can purchase at Los Santos. These are dishes of simple preparation and exquisite taste. Combinations that will take your taste buds for a ride.
An ideal option to delight your guests and get the most out of LOS SANTOS products.
DISCOVER INCREDIBLE RECIPES
FETTUCCINE WITH CHANTERELLE MUSHROOMS AND IBÉRICO HAM
INGREDIENTS
- 250g pasta (Fettuccine). (We have used pasta ALFIERI)
- 300g chanterelle mushrooms
- ½ wild garlic
- 100ml heavy cream
- 6 slices “Los Santos Ibéricos” acorn-fed Ibérico ham
- Extra virgin olive oil
- Salt
- Pepper
PREPARATION
- Clean the chanterelle mushrooms by gently wiping with a paper towel or using a mushroom brush.
- Heat extra virgin olive oil in a pan, add the mushrooms and sauté them. Season with salt and pepper.
- Add the finely chopped garlic. (Occasionally stir and keep an eye to prevent them from browning too much, as this will ruin the taste of the dish).
- Remove two spoonfuls of chanterelles and mix them with 50ml of heavy cream, mix them using a hand blender until getting a smooth sauce.
- Add the remaining cream to the pan and let it reduce a little.
- Pour the blended mushrooms and cream into the pan.
- Lastly, add the previously boiled pasta (cook it according to the package instructions until just underdone) to the pan together with some of the reserved pasta water and toss to mix.
PLATING
Transfer it to single bowls or a large serving tray. Sprinkle some thyme or parsley over it and top it with slices of “Los Santos Ibéricos” acorn-fed Ibérico ham.
SUGGESTIONS
Heavy cream can be substituted by adding a little bit of extra virgin olive oil instead.
PEA SOUP WITH SCALLOPS AND ACORN-FED IBÉRICO HAM
INGREDIENTS
- 1kg peas
- 2 spring onions
- 600ml vegetable stock
- Extra virgin olive oil
- Butter
- Salt and pepper
- 6 scallops
- 200g “Los Santos Ibéricos” acorn-fed Ibérico ham
PREPARATION
- Heat the extra virgin olive oil and butter in a saucepan over a medium heat.
- Add the peas and finely chopped spring onions, season with salt.
- When the peas and onion are sautéd, add the stock, lower the heat and simmer for 15 minutes.
- Use a hand blender or a food processor to liquidise the soup.
- Strain it through a sieve if preferred.
- Use paper towels to dry the scallops, season them and give them a quick pan-sear in a hot pan with a little bit of extra virgin olive oil.
PLATING
Use paper towels to dry the scallops, season them and give them a quick pan-sear in a hot pan with a little bit of extra virgin olive oil.
Garnish with mint leaves.
“PRESA IBÉRICA” with vegetables served over Parmesan sauce.
INGREDIENTS
- 700gr of “Presa Ibérica” (cranial continuation of the pork’s loin).
- 5 artichokes
- 400gr Shiitake mushrooms
- A bunch of wild asparagus
- Extra virgin olive oil
- Salt and pepper
For the Parmesan sauce:
- 100gr of Parmesan
- 50 ml of chicken or vegetable stock
- 200ml heavy cream
PREPARATION
Sauce preparation:
- Pour the stock and heavy cream in a saucepan and let it simmer and reduce by half.
- Add the grated Parmesan cheese.
- Liquidise it with a hand blender. Season to taste.
- If a thinner sauce is preferred, add additional stock.
Vegetables preparation:
- Clean, peel and season the artichokes, asparagus and mushrooms. Sauté them separately in a pan with extra virgin olive oil.
“Presa Ibérica”preparation
- Preheat the oven to 190ºC fan or 190ºC upper and lower heat
- Trim the fat off the pork cut.
- Dry it with a kitchen towel.
- Without seasoning the meat, sear the “presa Ibérica” in a pan with extra virgin olive oil.
- When the piece has browned, transfer it to an oven dish and roast it for 10-15 minutes.
- Take out of the oven, let it rest and slice it.
PLATING
Serve warm.
Smear a plate with some parmesan sauce, place the “presa ibérica” slices on top and garnish with vegetables on the side.
SUGGESTIONS
You can accompany it with vegetables that you like.
The Parmesan cream could also be made of Idiazabal cheese.
LATELY IN LOS SANTOS
