Lomo Ibérico Carpaccio with Sherry Reduction and Olives
Warm Lomo Ibérico carpaccio with a 12-month sherry vinegar reduction.
Lomo is usually served the same way, on a board with a glass of wine. That is fine. This treatment takes it somewhere else — arranged paper-thin on a warm plate so the fat melts but does not cook, then finished with a reduction of twelve-year sherry vinegar that cuts the richness before it settles. Charred Gordal olives bring fire and brine.
Ingredients
- Artisanal Lomo 100% Ibérico de Bellota "Pata Negra" | 1.1lb
- Premium 12 Month Reserva Sherry Vinegar | Jerez (Spain) DOP
- Premium Hand-picked Queen "Gordal" Olives from Andalucia (Currently Pitted) | 13 oz
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
Preparation
- Place a wide porcelain plate in a 200°F (95°C) oven for 10 minutes — you want warm, not hot.
- Slice 160 g of Lomo 100% Ibérico paper-thin, using the widest blade you have. A meat slicer works; a very sharp knife with the meat cold works too. You should be able to see light through the slices.
- In a small saucepan, reduce 120 ml of 12-month Reserva Sherry Vinegar with 1 tbsp honey and 2 crushed black peppercorns over low heat for 8 minutes. It should coat the back of a spoon. Strain.
- Heat a dry cast-iron pan until smoking. Drop in 12 Gordal olives, still whole, and blister them for 45 seconds per side. Do not add oil — you want scorch marks, not fried olives.
- Remove the plate from the oven. Lay the Lomo slices in overlapping concentric rings, starting from the outer edge.
- Drizzle the warm sherry reduction in a thin zigzag across the meat — about 2 tablespoons per plate.
- Arrange the blistered Gordal olives around the edge, pits intact (warn your guests).
- Finish with cracked black pepper, a few thyme leaves, and shavings of an aged sheep's milk cheese. Serve immediately.
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