Recipe for cooking Iberian pork belly with chestnut puree and AOVE First day of harvest Picual Castillo de Canena.
- Tacos Iberian bacon
- 1 jar Chestnut puree
- Extra virgin olive oil - First day of harvest Picual Castillo de Canena
Warm the chestnut puree in the microwave.
Divide among the porcelain spoons.
Heat the griddle over medium heat and grill the tacos on both sides.
Place on top of the chestnut cream and finish with salt flakes and extra virgin olive oil - First day of harvest Picual Castillo de Canena.