Cooking time: 1 hour
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.
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.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.