RecIPEs
With our delicious Solomillo Royal stuffed pork fillet as the main ingredient, which you can find in the Stuffed meats section, chef Genís Costa and his fantastic team from the Restaurante Níam in Tàrrega propose 6 fabulous tapas (3 hot bar snacks and 3 cold bar snacks) that you need to experiment with in your own kitchen. The results are sure to be great!!
Solomillo Royal Carpaccio with mustard and pistachio vinaigrette, Lamb’s lettuce with parmesan shavings
1. Cut the Solomillo Royal into thin slices and put them on top of the plate.
2. Add the salad mix of lamb’s lettuce.
3. Prepare the vinaigrette: mix the oil and vinegar in a bowl to get the emulsion. Add the mustard and pistachios.
4. Dress with the vinaigrette all the slices of Solomillo Royal and lamb’s lettuces.
5. Laminate or grate a little Parmesan cheese on top of the carpaccio and add salt and pepper to your liking.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 500g |
| Mix of Lamb’s lettuce | 1 bag |
| Parmesan | 40g |
| For the vinaigrette: | |
| Balsamic vinegar | 10g |
| Olive oil | 40g |
| Mustard | 20g |
| Pistachio | 10g |
| Salt and pepper | to taste |
Mixed salad with Solomillo Royal, orange, green asparagus, mini tomatoes and almonds
1. Put some salad on the plate.
2. Cut the Solomillo Royal into thin slices and add them to the salad.
3. Cut the mini tomatoes, the orange and the asparagus (previously blanched) in half pieces.
4. Arrange the fruits and vegetables beautifully on the plate and add the almonds.
5. Dress with a little vinegar, olive oil, salt and pepper to taste.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 240g |
| Mixed salad | 2 bags |
| Orange | 2u. |
| Green asparagus | 12u. |
| Mini tomatoes | 12u. |
| Almonds | 40g |
| Salt, vinegar, olive oil and pepper | to taste |
Solomillo Royal brochette with Foie Mi-Cuit, Raspberries and reduction of balsamic vinegar
1. Cut the solomillo royal into cubes of approximately 3cm x 3cm.
2. Also cut the foie mi-cuit into cubes of the same size.
3. Place the solomillo royal cube as a base on a skewer, followed by the foie mi-cuit cube and add a raspberry on top.
4. Dress with a little reduction of Modena vinegar, salt, pepper and olive oil to your liking.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 400g |
| Foie Mi-Cuit | 120g |
| Raspberries | 16u. |
| Reduction of balsamic vinegar | 10g |
| Salt and pepper | to taste |
1. Cut the Solomillo Royal into slices.
2. Sauté the spinach with a little olive oil and season it with a touch of salt and pepper.
3. Peel the shallots and sauté them in a frying pan on a high heat at first, then reduce the heat until they are cooked.
4. For the hummus, drain the chickpeas and mash them adding a little vegetable stock. Add the cumin, lemon and oil and adjust the taste with salt and pepper.
5. Prepare the dish as follows: put some dots of hummus on one side of the plate with a few shallots on top, next to this put the slice of Solomillo Royal and some sautéed spinach with a couple of leaves of raw spinach. Finally, sprinkle the rest of the cumin and grate a touch of lemon zest onto it.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 600g |
| Shallots | 4 units |
| Spinach | 200g |
| For the hummus: | |
| Chickpeas | 150g |
| Vegetable stock | 75g |
| Cumin | 5g |
| Lemon | 1 unit |
| Olive oil | 20g |
| Salt and pepper | to taste |
1. Cut a slice of Solomillo Royal.
2. Cut, clean and peel the vegetables.
3. Cook the vegetables in a frying pan on a high heat to brown them.
4. For the sweet potato parmentier, wrap the sweet potato in aluminium foil with the butter and cook it at 180o for 40-50 minutes (depending on the size of the sweet potato).
5. Once cooked, mash it with the cream.
6. Prepare the dish as follows: place a little of the parmentier on the plate as a base, place the slice of Solomillo Royal on top and next to it, place the sautéed vegetables.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 600g |
| Cherry tomatoes | 12 units |
| Asparagus | 8 units |
| Baby carrots | 8 units |
| Pearl onions | 16 units |
| Courgette | 1 unit |
| For the sweet potato “parmentier”: | |
| Sweet potato | 700g |
| Cream | 100g |
| Butter | 75g |
| Salt and pepper | to taste |
1. Cut a slice of Solomillo Royal.
2. Clean and sauté the mushrooms in a frying pan with a little oil on a high heat.
3. For the purée, peel and cut the potatoes then cook them in lightly salted water.
4. Once the potatoes are cooked, remove the excess water and mash them, adding a little truffle oil. Season them with salt and pepper to taste.
5. Prepare the dish as follows: put the truffle purée on the plate as a base, add the warm Solomillo Royal and finally, add the sautéed mushrooms.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 600g |
| Assorted mushrooms | 250g |
| For the truffle purée | |
| Potato | 700g |
| Water | 800g |
| Cream | 10g |
| Truffle oil | to taste |
| Gravy for basting | to taste |
| Salt and pepper | to taste |
