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 3 fabulous hot tapas dishes that you need to experiment with in your own kitchen. The results are sure to be great!!
Solomillo Royal with chickpea hummus with spices, shallots and spinach

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
Solomillo Royal with sweet potato “parmentier” and sautéed vegetables

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
Solomillo Royal with truffle potato purée and assorted mushrooms

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 peopleQuantity
Solomillo Royal600g
Assorted mushrooms250g 
For the truffle purée 
Potato700g
Water800g
Cream10g
Truffle oil
to taste
Gravy for basting
to taste
Salt and pepperto taste