Iberian Pork Carpaccio, Christmas starter recipe

Today we bring you another Christmas starter, the recipe for Iberian Pork Carpaccio. A gourmet starter that you can prepare at home in a few minutes.
It is also perfect for a light dinner or an appetizer for any special occasion.

Carpaccio is a way of “cooking” raw meat or fish. They are simply marinated with citrus fruits. The cuts have to be very thin slices.

Let’s see the Iberian pork Carpaccio Recipe

Jade

An Iberian prey carpaccio that melts in your mouth. With a delicious flavor, it will be perfect as a starter in any celebration, or for a light dinner.

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Prep Time 10

FREEZING 3

Total Time 3 10

Course Appetizer, festive dish, Starter

Cuisine Italian

Servings People

Ingredients

200 g Iberian pork prey
4 Tbsp Extra Virgin Olive Oil
3 Tbsp fresh parsley
1/2 clove garlic
1 Tbsp Capers
1 Tbsp Fried almonds
Salt
Pepper

Instructions

Once you have your piece of Iberian pork, freeze it for at least 3 days. After that time, we are going to cut it as thin as possible. If you have a slicer, you will be able to cut it perfectly. If not, with a ham knife, remove the thinnest slices possible.
We are going to place each slice on a large plate, without piling them up.
Add a little olive oil to the meat so that it does not oxidize. Cover with plastic wrap to prevent oxidation and set aside in the refrigerator.

For the dressing

In a mortar, we are going to put half a garlic and the parsley leaves. Mash well. Add the almonds and continue crushing everything until you get a kind of paste.
Add the oil and a tablespoon of lemon juice. Also add a little of the lemon zest. Season to taste with salt and pepper.
Now spread it over the carpaccio, and serve it with some thin slices of crusty bread.
Your Iberian prey carpaccio is now ready.

Keyword Carpaccio, Iberian pork, Iberian prey carpaccio, Iberian prey carpaccio recipe, pork

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Origin of Carpaccio

It is a typical dish of Italian cuisine. Created in the middle of the twentieth century, in 1950, in the city of Venice by Giuseppe Cipriani, who prepared this dish for a countess whose doctors had recommended her to follow a diet rich in raw meat.
The story goes that Giuseppe gave this name to the dish in honor of the painter Vitorre Carpaccio, since the color of the dish with the raw meat reminded him of Carpaccio’s works, due to the range of colors that the artist used to use.
This relatively modern dish in the kitchen has become so popular that it is now prepared with any type of raw food. It is always cut in thin slices and seasoned with different condiments and citrus fruits.
Nowadays carpaccios are made with meat and fish, as well as fruits and vegetables.

How to get the perfect Iberian Pork Carpaccio?

The meat should be well cleaned of fat and sinews. Freeze the piece you are going to use, well wrapped in film, for at least 30 minutes. This will make it a little tougher.
Once frozen, remove the film and cut it into very thin slices. Make them transparent. A trick is to grind them slightly so that the fillets are thinner. You can make this preparation in advance and keep it in the refrigerator until the moment you are going to use it. Keep each slice between two pieces of film so that they do not stick together.

And that is the end of this spectacular recipe, perfect for a delicious starter this holiday season. If you liked it, remember to leave us your comments, ideas, opinions… We love to read you!

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