Tagliata with tomato sauce and marinated pork

Tagliata with tomato sauce and marinated pork

For the pasta:

1. Cook the pasta to al dente. Drain, refresh and add a drizzle of extra virgin olive oil Peña de Baena so that it does not dry out. Reserve.

For the tomato sauce:

1. Peel and chop the onion.
2. Peel the garlic cloves and dice them.
3. Put a casserole dish over medium heat, add extra virgin olive oil Peña de Baena and add the onion and garlic.
4. Mix with a wooden spoon and sauté for about 5 minutes.
5. Add the previously peeled and seedless tomatoes. Braise everything together for 10 minutes.
6. Add the salt and sugar, mix well and cook for 20 minutes over low heat.
7. Pass it through the food processor. Reserve.

For the dam:

1. In a bowl, mix the paprika, pepper, thyme, rosemary, and salt. Mix everything well and massage the prey with the spice mixture.
2. Cover with extra virgin olive oil Peña de Baena and set aside for 12 hours.
3. After this time, drain and sear the dam in a frying pan on both sides, leaving it blushing inside. Remove and chill in the refrigerator.
4. At the bottom of the bowl, put a base of tomato sauce.
5. On top of this, put the tagliata previously sautéed with a little extra virgin olive oil Peña de Baena.
6. Finally, cut thin slices of pork and screw them onto it, placing them on top of the pasta. Garnish with a few thyme tips.

Recipe prepared by chef Antonio López.