Presa with Spicy Avo Cream & Crispy Broccoli 
Presa with Spicy Avo Cream & Crispy Broccoli 
Go green with your presa and sauté broccoli in those Ibérico juices. Serve with a spicy and refreshing avo cream to keep the colors bright and the flavors light. 

Serves: 4

 

Ingredients

  • 1 head broccoli, cut into florets 
  • 1 21-28 oz. Campo Grande Presa, butterflied  
  • 2 avocados, cut into chunks  
  • ½ lemon
  • 2 Tablespoons sound cream
  • 1 Tablespoon green chile powder 
  • 1 Tablespoon sunflower seeds 
  • Flaky salt
  • Freshly ground black pepper
  • Extra-virgin olive oil 

Preparation  

  1. Steam broccoli until tender and bright green. 
  2. In a medium-sized bowl, bix avocado, lemon juice, 2 Tablespoons sour cream, green chili, salt, pepper, and a drizzle of olive oil. Mix and mash until smooth. 
  3. Season butterflied presa with salt and pepper and cook in a skillet on high heat for 2-3 minutes on each side until browned on the outside but tender on the inside.  
  4. While the meat is cooking, toss in the broccoli and sauté to get it nice and crispy. 
  5. Remove meat from the skillet and let it rest. Cut into slices. 
  6. To serve, spread a layer of avo cream on each plate and top with broccoli. Serve with presa and a sprinkling of sea salt and sunflower seeds for some extra crunch. ¡Buen provecho!
TOP RECIPES
Grilled 4 Rib Rack with Aioli & Asparagus
Grilled 4 Rib Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Coppa with Mashed Potatoes
Red Wine Braised Coppa with Mashed Potatoes
Huevos Rotos with Secreto Ibérico
Huevos Rotos with Secreto Ibérico

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method