Casalba Iberian Lagarto from Bellota-fed pigs, creamed ratte potatoes with fermented black garlic and lemon
- 1 kg Grenaille de Ratte potatoes
- 40 g Nero di Voghiera cream
- 1 litre Elle&Vire Advantage cooking cream
- 500 ml fresh milk
- 50 g Normandy demi-sel butter – stick
- Rock salt to taste
Wash the potatoes and roast in a 180° C oven for about 50 minutes, completely covered with coarse salt.
Once cooked, peel and blend in a thermomix to a temperature of 90° C, adding in all ingredients except the butter. Blend well until smooth. Pour into a bowl and incorporate the flaked butter. Adjust the flavour.
- 1 pack of Casalba Iberian Lagarto from Bellota-fed pigs
Brown the Lagarto in a non-stick pan with a little oil or cook on a grill at a very high temperature.
If cooking in a frying pan, finish off in the oven at 190° C, taking care to crisp up the outside and leave the inside pink.
Assembly and finishing
Arrange the cream of potato and black garlic in the centre of the plate then cut slices of Lagarto to about 2 centimetres thick. Finish with a grating of organic lemon zest.