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.
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I first had this dish at a restaurant called Forn de Sant Joan in Palma de Majorca. I love the combination of rich slowly braised pork cheek wrapped in beautiful pasta and the creamy truffle sauce topped with gratinated cheese. The pork cheek filling carries bags of flavour and it retains its moisture, so the cannelloni won’t be dry when you serve them. You can prepare this dish well in advance, by making the pork cheek filling and truffle cream the day before. You can either buy some fresh pasta sheets or you can make your own pasta.