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    grilled pluma iberica Spanish Meat Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2021/02/barbecued-pluma-iberica-with-hazelnut-gremolata-1.jpg

    Barbecued Pluma Iberica with Hazelnut Gremolata

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    14 mins
    Prep
    Cook time
    6 mins
    Prep
    Total time
    20 mins
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    Ingredients

    • 400g Pluma Iberica, cut into 4 pieces
    • Olive oil, garlic cloves and thyme sprigs for marinating
    • Salt flakes and freshly cracked black pepper
    • For the hazelnut gremolata:
    • 1 clove of garlic, crushed
    • 1 large bunch of fresh flat-leaf parsley, finely chopped
    • Grated zest and juice of one large lemon
    • 50g chopped roasted hazelnuts
    • 100ml of extra virgin olive oil
    • Salt and pepper to taste

    Introduction

    Pluma Iberica is a rather special cut taken from the neck end of the Iberico pork loin. In Spanish, pluma translates to ‘feather’ – due in part to the point-like shape – and is sourced from free-range Iberian Black Pigs. Pluma does have rather an abundance of fat that covers the lean meat underneath. However, it is precisely this fat that makes pluma so tasty and succulent. You need to cook it like a steak, charred on the outside and medium rare in the middle, with a good sprinkle of crunchy salt flakes at the end. Parsley, garlic, and lemon make up a classic gremolata, but I like to add some olive oil to make it more into a sauce that I can spoon over grilled meats. Some chopped hazelnuts give the gremolata a nutty texture that pairs well with the acorn-fed pluma Iberica.

    Method

    1. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
    2. To make the gremolata, place chopped parsley, garlic, zest, lemon juice, hazelnuts, olive oil, salt and pepper in a bowl, stir and taste, add more lemon juice if needed, you want the sauce to taste salty and lemony. If you want a looser consistency add a little more oil.
    3. Make sure the pluma Iberica is at room temperature before cooking. Heat your barbecue and cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for one minute, then serve on warm plates with a good spoon of the gremolata sauce and your choice of potatoes and salad.

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