Pork cheek canneloni with grasshoppers

Pair with Oloroso

Oloroso, which offers pronounced nutty aromas like walnuts, toasted, vegetal and balsamic notes which remind one of noble oak, blond tobacco and dry autumn leaves is the perfect wine for making and accompanying the dish.

Ingredients

 
mozzarella
 
pork cheek
 
Maguey worm salt with chilli
 
basil
 
alioli
 
garlic flavoured grasshoppers
 
parmesan cheese

Directions

We start the récipe by preparing a chicken velouté, a cream which brings flavour to the dish.

To make the roll we use a thin sheet of freshly cut mozzarella cheese which will give us the necessary structure and volumen to later hold the pork cheek in the cannelloni.

The pork cheek was made the traditional way and we have added the flavour of the Oloroso Aurora from Bodegas Yuste and a spicy hint of Maguey worm salt with chilli, an explosive mix of flavour and traditional and modern ingredients.

Once the cannelloni are ready and placed on top of the chicken velouté we gratinate the cheese with a blowtorch and place on top a thin crisp sheet of pasta and pipe on some little peaks of basil and alioli.

Onto the peaks we put the garlic flavoured grasshoppers from Bugs and Bugs along with a few shavings of parmesan to finish off a dish which is spectacular, striking, and above all tasty and crunchy.

We hope you like it and enjoy this most groundbreaking open door to the future of haute cuisine and gastronomy in the company of Sherry, a pairing which demonstrates its amazing versataility in accompanying, seasoning, harmonising or just perfecting any dish, even – and why not – with Delicious crunchy insects.

 

Txema Marín , Urban Explorers Spain Visit Website
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serving and consuming

Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Txema Marín , Urban Explorers Spain Visit Website
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Meet the maker

Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
José Antonio Sánchez Pazo
Delgado Zuleta ,...
Jerez-Xérès-Sherry

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