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Iberico
Lomo and Strawberries
 Iberico
cured tenderloin of lomo and fresh strawberries, a truly
gourmet Spanish tapa in every sense of the word! Very easy
to make and packed full of delicious flavour combinations
as well as colour and aroma. A real treat for the summer
fiestas and ideal for serving at any tapas party.
You
will need:
100g
Iberico
Lomo de Bellota
8 Large fresh strawberries (halved)
Finely ground black pepper
Gourmet extra virgin olive oil
Cocktail sticks
Method
- If
your Iberian lomo tenderloin is not already pre sliced
cut eight wafer thin slices from the end of the loin.
- Prepare
the strawberries by removing the stalks and cutting in
half.
- Taking
the lomo slices, fold into in thirds and place onto the
cocktail sticks.
- Add
a half strawberry to each stick.
- Present
on a plate, drizzle with a very good extra virgin olive
oil to compliment the lomo and sprinkle sparingly with
the finely ground pepper concentrating on the fruit.
Fabulous
flavour, highly aromatic and simple tapa. Strawberries actually
go exceptionally well with finely ground pepper as does
the olive oil complimenting the lomo. The key? Fresh strawberries
and the finest oil you can buy.
Enjoy!
Serves
2 - 3
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