Cooking time: 3 hours
- Marinate the Iberico for 1 hour, sprinkled with salt, pepper and ground coriander in the amontillado.
- Cut the vegetables into wide strips and fry them in 75 g golden brown butter for 5 minutes, let them cool.
- Cut the oranges in thick slices.
- Melt 75 g butter together with the oil and when golden brown bake the meat on each site till brown, take it out of the pan, put the orange slice on the bottom, turn them twice and than add the anchovy and broth. Place the meat on top, put the lid on the pan and let it simmer for 3 hours.
- Add the vegetables the last 30 minutes.
- Serve with potato parsnip puree where a beurre noisette is added to taste and a glass of Amontillado wine
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.