Recipe for pluma with artichoke
If you’ve never tasted Pluma before, then you’re in for a treat! Pluma is the Iberian pork’s answer to the most well-matured steak. The flavor is deep, intense, and pure. A taste that you can only achieve when animals have lived in their natural habitat and eaten what Mother Earth intended for them to eat.
This piece of fat-marbled meat completely outdoes any ribeye you have ever tasted!
We are privileged to have some of the country’s best food personalities publish a recipe with us here on Gastrofun.dk. This recipe comes from one of the country’s best chefs, namely Thomas Rode from Rigtigmad.dk.
Together with two friends, Thomas created the food club Rigtigmad.dk, which gives you access to some of Denmark’s best food products.
Learn more about Rigtigmad.dk here.
Pluma with artichoke
Ingredients
- 1 package Pluma Pluma of Spanish blackfoot pig
- 1 pcs. Lemon Organic
- 6 pcs. Artichokes Large
- 2 pcs. Lettuce Onions Peeled and shaved thinly on a mandolin
- 2 cloves Garlic Peeled and finely chopped
- 1 package Stem Tomatoes Halved. Small stem tomatoes, very ripe.
- 4 pcs. Tomato Cut into wedges and deseeded
- 2 packages Baby Spinach Rinsed and spun thoroughly
- 1 pcs. Rosemary Fresh, rosemary sprig
- 0.5 pcs. Chili Red. Deseeded and finely chopped
- Olive Oil Cold-pressed extra virgin olive oil
- Sea Salt
- Pepper Freshly ground, black
Instructions
- Fill a large pot with water, a little salt, and the juice of one lemon. Then break off the stems of your artichokes and cut off half of the top leaves. Boil them for 8-10 minutes and let them cool slightly in the brine. Then pluck off the leaves and remove the "choke" with a spoon. Finally, cut the bottoms into sixths.
- Place your salad onions in a bowl with ice-cold water.
- Next, add olive oil to a heavy-bottomed saucepan and fry your garlic until golden. Pour the remaining oil into the saucepan and let the garlic simmer for another 7-10 minutes (on low heat, so it doesn't boil).
- Season the meat with salt, pepper, rosemary leaves, and chili, and fry it for 3-4 minutes on each side on a red-hot pan. Let it rest on a rack and save the fat.
- Sauté the artichoke bottoms with tomatoes for a couple of minutes and then add the garlic oil and spinach leaves. Season with good salt and freshly ground pepper.
- Then use a hand blender to emulsify and blend the sauce. Strain it afterward into a serving bowl. Season with salt and pepper, and possibly a bit of lemon juice.
- Arrange the vegetables on a hot platter. Quickly return the meat to the pan, split it lengthwise, and arrange it with the vegetables. Serve with the sauce.