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Coliflor de Calahorra
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HERB SALAD WITH SUCKLING PIG AND CAULIFLOWER

Recipe from the Dinastía Vivanco restaurant, Briones (La Rioja).

Ingredients for 4 people:

  • 500 g Calahorra cauliflower
  • 100 g potato
  • La Rioja olive oil
  • Salt
  • 2 suckling pig cheeks
  • 4 g peppercorns
  • 4 g cloves
  • 1 bay leaf
  • 1 onion
  • 1 leek
  • 1 carrot
  • Rocket
  • Mustard sprouts
  • Young Swiss chard leaves
  • Oakleaf lettuce

Preparation:

Cook the cauliflower and the peeled, sliced potatoes for around 20 minutes. Drain and blend in a food processor. Add oil and salt to taste and set aside. Cook the pig’s cheeks in a pressure cooker with the peppercorns, clove, bay leaf, leek, carrot and salt. Drain, leave to cool and cut into chunks. Then sear on the griddle and set aside.

Presentation:

Place a spoonful of cauliflower purée on the bottom of a bowl and top with the chunks of suckling pig cheeks. Serve with a dressed herb salad on the side.

Crema de coliflor y patata con flor de huevo y caviar
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Polígono Varillas C/A s/n, 26550, Rincón de Soto (La Rioja) T.: +34 941 141704, F.: +34 941 141952 | coliflor@coliflordecalahorra.com