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Cookin' in FL
Iberico presca tagliata
This is how you prepare a fillet steak from the Iberico pig in the best way.
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Ingredients
Directions
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Drizzle the iberico presa on both sides with 1 tbsp oil, the salt and the tabasco. Let it come to room temperature.
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Heat a dry frying pan without butter or oil and toast the pine nuts in 3 min. Golden brown. Let cool on a plate.
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Cut the tomatoes into quarters. Divide the arugula over a bowl and scoop the tomatoes.
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Sprinkle with the pine nuts and drizzle with the balsamic vinegar.
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Heat the frying pan and fry the meat for 4 to 6 minutes depending on the thickness. Turn halfway.
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Cut the meat into strips and place on the bowl with arugula. Scrape the Parmesan over it and drizzle with the rest of the oil.
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Nutrition
355Calories
Sodium10% DV250mg
Fat45% DV29g
Protein36% DV18g
Carbs1% DV4g
Fiber8% DV2g
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