- 1-1/3 lb Prey of Iberian pig.
- 1/2 lb Torta del Casar cheese.
- 3 Apples.
- 1/4 Cup Sherry or any sweet wine.
- 2/3 Cup 18% fat cream.
- Salt flakes.
- Black Pepper.
- 2 Oz Peeled pistachios.
- 1 Rosemary sprig
- Mild olive oil.
Peel apples and chop into slices.
Heat a nut of butter and a dash of olive oil in a Non-stick aluminum Magefesa casserole. Add the apple slices and the rosemary sprig, and cook until apples are slightly browned. Pour in sweet wine and cook for a few minutes until alcohol evaporates.
Discard rosemary sprig and blend casserole ingredients in a Licualia Plus Magefesa blender. Season with salt to taste and set aside.
Place cheese and cream in a Stainless steel Magefesa pan. Season with salt and pepper and cook over low heat, stirring with a wooden spatula, until cheese melts and mixes with the cream to form a thin homogeneous sauce.Reserve.
Brown prey on the Mesana Magefesa electric grill. Chop prey into four pieces and cut each piece into fillets. Season with salt and pepper to taste.
Pour a ladle of cheese sauce into a serving dish. Place the fillet on top and sprinkle with the chopped pistachios and salt flakes. Garnish with the sherry apple sauce.
The Iberian prey is a cut of the Iberian pig located on the shoulder blade. It´s a very tender and well marbled cut, making it very juicy and tasty.