Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
Pasta risotto with wild mushrooms and Capa Negra acorn-fed iberian ham
05Recipes

Pasta risotto with wild mushrooms
and Capa Negra
cebo de campo iberico
pork shoulderham
50% iberico breeding

Recipes

Ingredients

  • 320 g puntalette pasta
  • 100 g Capa Negra cebo de campo iberico pork shoulderham 50% iberico breeding chopped into 3 mm cubes
  • 100 g tinned mushrooms
  • 80 g spring onion (approx. 2)
  • 30 g butter
  • 100 g fresh cream
  • 800 g chicken stock
  • 40 g grated parmesan
  • 40 g mascarpone
  • 30 g olive oil
  • 50 g Txakolí
  • Minced chives
  • Salt and pepper

flechaCebo de campo iberico pork shoulderham 50% iberico breeding

Preparation

  • Lightly fry the finely chopped spring onion in the butter without letting them brown (around 7 min.)

 

  • Add the pasta and sauté for 3 more minute.
  • Add the 100 g Capa Negra cebo de campo iberico pork shoulderham, the 100 g mushrooms, salt and pepper and sauté for 1 more minute.
  • Pour in the white wine and let it reduce.
  • Continue cooking with the warm stock as you would for a typical risotto for 10 minutes.

 

  • Towards the end, add the 100 g cream and boil for one more minute.
  • Remove from the heat and incorporate the parmesan and mascarpone.
  • Sprinkle the minced chives on top.

 

To serve:

Place 3 spoonfuls of risotto at the base of a bowl. You can accompany it with breadsticks wrapped in Iberian ham. Dress with a spoonful of oil and serve with a shot of Camembert cream cheese to drink.

logo Recipes prepared with Capa Negra products
“You do not have to be an expert to tell the difference”- The words of a Chef
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CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

Consorcio de Jabugo
Capa Negra