La Cassola del Matarraña at La Font del Pas

La Cassola del Matarraña takes us to a historic building, La Font del Pas, in the village of Beceite, in the province of Teruel, in Aragon. The building was originally an 18th-century paper mill; today it is a family-run hotel restaurant where owners Ángeles and Ramón serve local, farm-to-table cuisine using produce from the hotel's own kitchen garden. Today's recipe has been prepared by Violeta Ibáñez and Quique Coria, carrying on the family tradition.

Ingredients for 4 people

For the pork cheeks: 8 pork cheeks, 2 onions, 4 carrots, 1 leek, 1/2 head of garlic, 1 bay leaf, 800 ml red wine, 200 ml mistela (sweet wine), 100 ml brandy, stock, water and oil.

For the Spanish sauce: 1 kg pork spine bones, 2 onions, 1 leek, 2 carrots, 1 bay leaf, 2 garlic cloves and black pepper.

For the potato and truffle cake: 1 large potato, capra crua cheese, truffle, salt and pepper.

For the apple purée: two Granny Smith apples, 50 g butter, 50 g sugar, 50 g white wine.

For the garnish: asparagus and sugar snap peas.

For the pork cheeks: Clean the cheeks, season with salt and pepper, fry and set aside on kitchen paper. In a large pot, sauté the vegetables, previously cut into mirepoix. Once golden, add the cheeks and turn them a few times; pour in the brandy and flambé, then add the wines. Reduce by half and add equal parts stock and water until the cheeks are covered.

For the potato and truffle cake: Peel the potatoes and slice them very thinly using a meat slicer. Line a deep tray with baking paper and build up layers of potato and truffle, sprinkling grated cheese, salt and pepper between each layer. On the top layer place small cubes of butter, cover with baking paper and weigh down with another tray. Bake at 150 °C for 20 minutes, then at 190 °C for 10 minutes.

For the apple purée: Peel and dice the apples. Cook with the remaining ingredients until soft. Blend and strain.