Whether it’s to be eaten as main course or with small appetizers, this Brochettes of Presa, Batalle el Único, it’s a dish which it may be prepared in many different ways. It combines with a hugh variety of ingredients such as vegetables, mushrooms, ham…. Empower imagination
Half presa pork Batallé el Único
1 green pepper
1 spring onion
6 green asparagus
Virgen olive oil
Smoked sweet paprika
Salt and pepper
For the romesco sauce:
6-8 ripe tomatoes
1 head of garlic
2 slices of bread from the previous day
2 ñora peppers
A handful of toasted hazelnuts
STEP 01: Cut the presa into dice of about 2 cms. approx.
STEP 02: Wash the vegetables and cut them to the size of the meat cuts.
STEP 03: Salt the meat and sprinkle with a little paprika and mix. Put the meat and vegetables alternately on the skewers.
STEP 04: For the romesco sauce: 1. Scald the tomatoes and garlic. Peel the hazelnuts. 2. Fry the bread with a little oil on a medium heat. 3. Soak the ñoras in hot water and remove the pulp inside. 4. In a mortar, put the peeled tomatoes, garlic pulp and other ingredients. Crush everything. Add salt, a squeeze of vinegar and add oil until you have a sauce that’s neither thin nor too thick. 5. Add parsley and any extra salt and pepper if necessary.
STEP 05: Put 3-4 brochettes separated from each other in a container that is suitable for cooking in a microwave. Season.
STEP 06: Put a tablespoon of water in the base of the container and a few drops of oil on each brochette.
STEP 07: Cover the container and cook in the microwave at maximum heat for 3 minutes.
STEP 08: Serve with romesco and a thread of oil.
Check that the meat is cooked correctly and if necessary heat the brochettes a few seconds longer.
You can vary the vegetables using cherry tomatoes, courgettes, leeks, mushrooms, etc.