Pata Negra: Serial recipe by Maison Dehesa – AXYON

1ST RECIPE: THE PATA NEGRA ARTICHOKES, IBERICO BELLOTA HAM AND SALSA SAUCE Preparation time : 30 min. Difficulty level: 2/3 For 2 people : 200g of Iberico de Bellota ham / 500g of artichokes / 40cl of cooking water / olive oil / 15g of flour / 1 clove of garlic / parsley / salt ARTICHOKES Plunge the artichokes into a pot of boiling salted water. Cook for 16 mins. Clean them, cut them into quarters and set aside. SAUCE SALSA In a saucepan, pour the olive oil and minced garlic. Add the flour and dissolve it in the oil. Add the cooking juices of the artichokes, the salt and stir until a homogeneous sauce is obtained. DRESSAGE Heat the salsa sauce and dip the artichoke quarters in it. Add the chopped parsley and garnish with slices of Iberian ham.
1ST RECIPE: THE PATA NEGRA ARTICHOKES, IBERICO BELLOTA HAM AND SALSA SAUCE Preparation time : 30 min. Difficulty level: 2/3 For 2 people : 200g

Bastani Sonnati Authentic Recipe

Pata Negra House

Recipe for Calisson d'Aix a Traditional Sweet - Perfectly Provence

Journal – AXYON

Good Chef Bad Chef - Romatherapy® & Mix-a-mato® Caponata di Amalfi

Cooking for Kings The Splendid Table

AXONE Chutney With Fresh Bamboo Shoot, Spicy Naga Chutney

How to make fried patties

El Asador de Pata Negra - Pink

The First Iberico Ham In Hong Kong – Pata Negra House Group