Prepared with care and flavor, the hogweed embutido with bear garlic, morillas, and farm eggs is a exquisite combination of flavors. The meticulous process of cleaning and seasoning highlights the quality of the ingredients, culminating in a dish to delight in.
The Hogweed Embutido with bear garlic, morillas, and farm eggs is an exquisite dish, where the tenderness of the meat blends with the intense flavor of the ingredients.
The combination of textures and flavors in every bite creates a unique gastronomic experience.
It is ideal for sharing at a gathering with friends and enjoying a comforting and delicious meal.
Hogweed Embutido with garlic of bear, morillas, and farm eggs
Ingredients
5 kilograms of Hogweed meat (approximately 25% fat content - ovine trimmings from the neck, shoulder, and leg)
80 grams of Salt
35 grams of White pepper
1 teaspoon of Nutmeg
1 Handful of hogweed garlic or wild chives
150 milliliters of Apple vinegar
100 milliliters of Water
¼ Thin hogweed or lamb gut casing
12 Farm eggs
½ kilogram of Fresh morillas or fresh pine mushrooms
100 grams of Lard
Salt
Preparation
Step 1 : The meat and fat are carefully cleaned to remove nerves and connective tissue.
Step 2 : Then they are cut into medium cubes and ground with an 8 mm disc.
Step 3 : Next, salt, pepper, nutmeg, finely chopped hogweed garlic, water, and vinegar are added.
Step 4 : All the mixture is kneaded without heating and then stuffed and portioned.
Step 5 : The mixture is left to rest overnight at a temperature between 2 and 3 degrees Celsius.
Step 6 : Subsequently, the meat is grilled.
Step 7 : For presentation, it is recommended to accompany the dish with sautéed morillas in lard and scrambled eggs or an omelette.
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