Iberico presca tagliata

Name: iberico presca tagliata
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 World of meats iberico presca; 3 el traditional olive oil; tl salt; 2 tl Tabasco; 30 g pine nuts; 250 g romatomat; 75 g arugula; 1 el balsamic vinegar; 50 g Parmigiano Reggiano

This is how you prepare a fillet steak from the Iberico pig in the best way.

Ingredients

Directions

Drizzle the iberico presa on both sides with 1 tbsp oil, the salt and the tabasco. Let it come to room temperature.
Heat a dry frying pan without butter or oil and toast the pine nuts in 3 min. Golden brown. Let cool on a plate.
Cut the tomatoes into quarters. Divide the arugula over a bowl and scoop the tomatoes.
Sprinkle with the pine nuts and drizzle with the balsamic vinegar.
Heat the frying pan and fry the meat for 4 to 6 minutes depending on the thickness. Turn halfway.
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.