Code: 21769 (pork jowl confit)
Code: 18842 (potato parmentier)
- Exquisitarium pork jowl confit
- Exquisitarium potato Parmentier.
- Sweet red pepper
- Basil oil
- Basil leaves.
- Salt maldom
We present a delicious tapa that is very easy to make.
Previously defrost the pork jowl confit, fraction it to taste, in a non-stick frying pan and brown it on both sides over medium-high heat.
Without defrosting, pierce the top of the package at different points, and heat the potato parmentier tray in the microwave at maximum power (800 W) for 5-6 min.
Once we have the main ingredients ready, we will prepare our tapa. We will decorate the plate putting the jowl as a base, a point of parmentier on top seasoned with basil oil, sweet paprika and salt maldom.
A simple and different dish.