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    Pluma Ibérica recipe, Pluma Ibérica 0 0 5 0

    Pluma Ibérica, Truffled Potato Foam and Ibérico Migas

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    Prep Time
    15 mins
    Cook Time
    30 mins
    Total Time
    45 mins

    In this Pluma Ibérica recipe, I pair chargrilled ibérico pluma pork served on a bed of truffle infused potato foam, sprinkled with crispy ibérico migas made with dried jamon ibérico mixed with fried sourdough breadcrumbs. The fatty pork pairs incredibly well with the creamy potato foam and the crispy breadcrumbs lift this dish to another level.

    Total Time 45 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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