John Myers
Iberico Chop with Cream Ratatouille and Napkin Dumplings
The perfect iberico chop with cream ratatouille and napkin dumplings recipe with a picture and simple step-by-step instructions.
- 4 Pc. Iberian pork chops a 150 gr.
- Salt
- Pepper
- Extra virgin olive oil
- 250 g Rolls old, crust rubbed off, cut into cubes
- 30 g Shallot cubes
- 1 Pc. Chopped garlic
- 80 g Fine streaky bacon cubes
- 15 g Butter
- 125 ml Hot milk
- 2 Pc. Free range eggs
- 1 Chicken egg yolk fresh
- Freshly grated nutmeg
- Butter for greasing
- 160 g Eggplant cubes of two cm.
- 140 g Green zucchini cubes of 2 cm
- 1 Yellow peppers, roughly diced
- 1 Red peppers, roughly diced
- 3 Pc. Tomatoes, pitted, roughly diced
- 2 Pc. Garlic cloves chopped
- 1 tablespoon Thyme leaves
- 2 tablespoon Tomato paste concentrated three times
- 0,2 liter Water
- 100 g Whipped cream
- 50 g Freshly grated Parmesan
- 1 pinch Sugar
- For the napkin dumplings, fry the shallot cubes, garlic and bacon in butter until translucent. Put together with the bread cubes in a bowl. Pour the milk over them. Add eggs and egg yolks and knead thoroughly. Season with salt and nutmeg. Grease a suitable aluminum foil. Spread the dumpling mixture in an oblong shape and wrap. Seal the ends well. Cook the roll in simmering water for 25 – 30 minutes without the lid. ..
- In the meantime, fry the chops until golden brown on both sides and place on a baking sheet. Season on both sides with salt and pepper and finish cooking in the oven at 125 degrees for about 20-25 minutes.
- Diced vegetables with the diced shallots and garlic in four tablespoons. Fry olive oil. Mix in the tomato paste and let it sweat. Add the water and sugar. Simmer for eight minutes. Fold in the whipped cream and thyme. Season with salt and pepper. Stir in the Parmesan and season to taste.
- Arrange the vegetables on a plate, place a chop on top, cut the dumplings into slices and arrange them.
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