Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
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Cauliflower with Capa Negra acorn-fed iberian ham and cheese sauce
01Recipes

Cauliflower
with Capa Negra
bellota 100% iberico pork backham
and cheese sauce

Recipes

Ingredients

  • 800 g cauliflower
  • 60 g butter
  • 75 g diced Capa Negra bellota 100% iberico pork backham
  • 150 g cream
  • 150 g stock
  • 60 g emmental or Idiazabal cheese
  • Salt and pepper

flechaBellota 100% iberico pork backham

Preparation

  • Divide the cauliflower into very small florettes.
  • Boil in salted water until cooked al dente.
  • Drain and put to one side in a suitable bowl.

 

  • Then melt butter in a sauté pan.
  • Add the ham and fry lightly for 30 seconds.
  • Add the stock and reduce for 2 minutes.
  • At the last minute, add the cream and emmental cheese and dissolve until you are left with a creamy mixture.
  • Add a pinch of salt and pepper.
  • Pour the mixture over the cauliflower and serve warm.
  • If you like, you can top it with a fine slices of ham.
logo Recipes prepared with Capa Negra products
“You do not have to be an expert to tell the difference”- The words of a Chef
Calcco

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