Meat
Swede and Truffle Gratin
Ingredients
1 kg Swede • 1 Onion • 50g fresh Parmiggiano, grated • 20g Madrigal Cheese, finely cut to strips • 60g Crème fraîche, Président • 300ml Milram fresh cream (30%) • 1 Fresh Egg • 1 Jar Black Truffles Calugi 30g • 1 small pack Montanheira Lombo Porco Preto (cooked black pork slices) • Flor de sal Belamandil
Method
Wash and cut the swede into round slices • Season with flor do sal • Finely slice the truffles • Mix the cream, the crème fraîche and the whole egg • Arrange the swede and truffle slices one by one on the plate • Drizzle with the cream • Cover with the Madrigal cheese strips and sprinkle with the grated Parmiggiano • Bake for around 40 min in an oven preheated to 160°C • In the meantime bake the black pork slices in the same oven for about 8 minutes, and break up into “crisps” after they have been cooked • Once the gratin has been baked, sprinkle with the pork crisps
