- 4
Ingredients
- For opening the coquina clams:
- 14 oz coquina clams (tiny clams)
- salt
- For the Iberian belly pork slices:
- 1 chunk Iberian belly pork (approx. 14 oz)
- For the Iberian bacon ravioli and coquinas:
- 12 Iberian belly pork slices
- 4 1/2 oz coquina clams, cleaned
- For the Iberian ham oil:
- 1/2 cup 0.4º olive oil
- 4 oz Iberian ham fat, softened
- 1/4 cup water
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrots
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the Iberian ham and meat sauce:
- 1/2 cup reduced meat stock (see previous step)
- 1/2 cup Iberian ham oil
- cornflour
- For the Iberian belly pork cubes:
- 1 slice fresh belly pork, 1/10" thick (see previous step)
- To finish:
- sprigs heartleaf arnica
- salt
- 0.4 º olive oil
Preparation
Step 1
To open the coquina clams:
1. Leave the coquina clams in salted water for at least 12 hours so that they release any sand.
2. Plunge small batches of the clams into boiling water for 5 to 6 seconds. Leave to cool.
3. Use your fingers to separate the mollusk from the shell.
4. Keep the clams in their sieved juices.
For the Iberian belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Cut the meat into 2 ¼" x 2 ¼" chunks and wrap in clingfilm.
3. Freeze to make it easier to cut.
4. Using the finest setting, use the meat slicer to cut the meat into 12 very thin slices, at least 1/10" thick.
5. Cut a ½" thick slice for the belly pork cubes.
For the Iberian bacon ravioli and coquinas:
1. Spread the pieces of waxed paper with the belly pork slices on a work surface. Drain the coquina clams.
2. Place 2/3 oz of coquina clams in the center of the belly pork slices.
3. Fold the ends of the belly pork slices into the middle to make a elongated ravioli.
4. Use a cutter to cut around the ravioli, making sure you leave a paper base so that you can handle the ravioli. Keep on one side.
For the Iberian ham oil:
1. Put all the ingredients to simmer until all the water has been absorbed and the solid fat has turned into crackling. Strain and keep the oil on one side.
Note: We currently make this recipe in the microwaves, without water or oil.
For the meat stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the blanquette.
2. Brown the veal bones in the oven at 355ºF.
3. Cut up the veal blanquette into pieces, 4" long and 2/3" wide. Seal in a little oil over a high heat. The meat should be golden on the outside, but raw inside. Deglaze with the wine.
4. Cut the vegetables into small pieces. Brown on the oven in a little oil at 300ºF.
5. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
6. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
7. Once the liquid has started to boil, lower the heat so that it simmers for 6 hours.
8. Strain and leave to cool so the fat solidifies. Scrape it off.
9. Reduce until you have a tasty, thick stock. Strain.
For the Iberian ham and meat sauce:
1. Thicken the meat stock with the cornflour. Boil for 2 minutes.
2. Add the Iberian ham oil and remove from the heat. Keep warm.
For the Iberian belly pork cubes:
1. Cut into ½” x ½" cubes.
2. Brown the cubes in fat in a frying pan until they stop sizzling.
3. Remove the cubes from the oil and leave to drain on kitchen paper.
Final Steps & Preparation:
1. Heat the meat stock sauce.
2. Arrange the ravioli in parallel lines in the center of the dish. There should be ¾" between the lines.
3. Place the sautéed heartleaf arnica around and between the ravioli.
4. Heat in the salamandra for 15 seconds.
5. Top with a cube of crunchy bacon.
6. Without touching the ravioli, drizzle the dish with the meat stock split with the Iberian ham oil.