La Cassola del Matarraña at Torre del Visco
Chef Rubén Catalán, from La Torre del Visco (Relais Châteaux) in Fuentespalda, presents his recipe for pork paupiettes with seasonal vegetables in sweet Grenache wine with morel mushrooms, showcasing the finest produce of the Matarraña region.
La Cassola del Matarraña presents a recipe by La Torre del Visco, Relais Châteaux, located in the village of Fuentespalda. The dish, created by chef Rubén Catalán, is pork paupiettes with seasonal vegetables in sweet wine with morels.
Pork Paupiettes with Vegetables in Sweet Grenache Wine and Morels
Ingredients for 4 people: 1 pork presa (shoulder cut) from Teruel, a bunch of wild asparagus, a bunch of young garlic shoots, optional other seasonal vegetables, 20 dried morel mushrooms, a little fresh fennel, sweet Grenache wine, salt and pepper to taste.
Method
Cut the pork crosswise into slices that are not too thick and season with salt and pepper. Cut the vegetables to roughly the same size as the pork slices and wrap them inside the meat, securing with a toothpick to hold the shape. Lightly sauté the paupiettes in a frying pan, then add the sweet wine with the morels (previously rehydrated in the wine). Reduce the sauce and add the fennel shoots at the end.
To discover the local ingredients and producers of the Matarraña region, visit our gastronomy section.