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Iberico Presa with Hazelnut ‘Pesto’
Iberico Presa with Hazelnut ‘Pesto’
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Feeds 3 - 4 people 
Prep time 10m
Cook time 10m
Description
Iberico meat can be served pink, like a steak. Cook it quickly and allow to rest before topping with a simple sauce full of bright flavours and lots of toasted hazelnuts. This is such a quick dish to make, and will feel special at any time of the week. We love to serve it with some potatoes (boiled, mashed or sauteed) and some roasted vegetables, such as red peppers dressed with sherry vinegar and olive oil.
- 750g Iberico Presa
- 70g hazelnuts
- Handful parsley leaves, finely chopped
- 1 clove garlic, crushed or grated
- 1 lemon, zest and juice (around 1 tablespoon of juice)
- 5 tablespoons extra virgin olive oil
- Large handful grated Parmesan
- Toast the hazelnuts in a dry pan over medium heat until they smell toasted and fragrant, taking care not to burn them. Set aside, allow to cool and chop roughly.
- Combine the hazelnuts with parsley, garlic, lemon zest, olive oil, lemon juice and Parmesan. Taste and add some salt.
- Heat a frying pan over a medium to high heat and place the Iberico presa in it (no need to add any oil as the Iberico will release its own fat into the pan). Cook for 4 minutes each side, then rest for 5 minutes before slicing and serving with the hazelnut sauce
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Presa is considered to be the finest cut of the Iberian pig. It is the cut attached to the shoulder at the head of the loin. The presa is best cooked slowly and served medium to medium rare. Iberico meat has a very high marbling content and is the pork equivalent of wagyu beef. The flavour and tende... -
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