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Chuletas de Cerdo a La Navarra

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Chuletas de Cerdo a La Navarra
    Posted: 20 April 2013 at 11:03
Navarra ... A quintessential annual event has placed Pamplona and the province of Navarra on the international tourist route, and has been very positive for the region´s already flourishing economy. The Running of the Bulls for the Festival of San Fermín ( July 6th ). beginning actually on the 7th of July annually,  hundreds of millions of tourists and locals alike, visit Pamplona, the unforgotten favorite festivity of the North American, Idaho native author and all time favorite of mine; Ernest Hemmingway who dedicated his book, THE SUN ALSO RISES to the story of his own life in Pamplona. 

NAVARRA is a medieval kingdom, which was crucial in the history of Spain. It is part of the Basque Country with which it is more closely associated not only politically, however, in culture, traditions and of course, gastronomy.

The ancient city of Tudela, has been a leader in gastronomy, and is best known for its wild fresh plump white and green asparagus and some of the finest Air Dried Sausage called Chistorria.

Navarra is chili and assorted pepper country, too. Her neighbor Euskadi, The Basque Country were travellers, seafaring and adventurers, who first sailed to Newfoundland, Canada and brought back these stunning red chili peppers. 

The Navarrans and the Basque Peoples, roast their red peppers which grow in Micro Climate, over embers of an outdoor fire, and then they are peeled and filled with salt cod ... Like other regions forested by the great Pyrenees, this is also the land of wild Mushrooms, the most renowned, The Bolet ( boletus eduli ). 

Brick red cured ham wraps the icy stream freshly caught trouts, where the Ebro and her tributaries flow in confluence.

The majestic city of Tudela, is intensely cultivated in Catholic, Hebrew and Moorish history, architecture and the classic dishes of this region. The epicurean specialties of this region include: hunted fresh roast boar, chestnuts, mountain snails, rabbit and venison braised in Navarran red oak aged wine. 

Pork and beef are very common in this emerald isle of fresh pasture. This pork chop dish, is simple fare during the " Matanza " or slaughtering season. 

There are two main dishes; the wrapping of the chops in Navarran Ham and the, placing the chops on a bed of Red bell and Piquillo triangular and guindilla chili peppers, especially close to its western neighbor, La Rioja, the land of traditional red wines. 

CHULETAS DE CERDO A LA NAVARRA = PORK CHOPS NAVARRAN STYLE ... 

8 small pork cutlets from chops
3 tblsps. Evoo
2 1/2 oz. of Serrano Ham ( air dried and acorn fed Salamanca Ham from the Leg ) 
4 sun ripened tomatoes ( fresh ripe juicy ) peeled and de-seeded 
2 cloves of minced garlic
3 ounces or 100 grams of air dried or smoked sausage from Navarra or other region of Spain 
very thinly sliced in viruta strips 

1) sauté the cutlets after pounding flat, on both sides in a skillet ( of course salt and add freshly ground black, green, white and rose peppercorns ground to taste ) 

2) Slice the ham into thin strips and sauté the ham

3) now, mince an onion, and sauté in remaining Evoo

4) arrange on the cutlets once just tender and slightly golden

5) sauté the tomato and the garlic in a separate skillet until you have a soft pulp and season

6) Preheat the oven to 170 degrees centig. / 325 degrees farenh. 

7) Now add the sausage to a baking dish and place in oven for 10 mins.

8) Add the chunky tomato garlic coulis to a plate, and place the cutlets with the ham and onion on top, and then, finely slice the sausage and top the cutlets with the ham and onion.

SERVE WITH CRUSTY BREAD AND A GLASS OF NAVARRAN OR LA RIOJA ALAVESA OR LA RIJOA RED OAK AGED WINE.

ENJOY,
MARGAUX CINTRANO. 

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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2013 at 11:37
Wow thanks Margi .

Ahron
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2013 at 12:16
Ahron,

Thank you so much.

This is such a simple dish, and quite versatile, as one can employ cutlets of veal or lamb too ...

The other dish, from the Riojanos ( REE OH HAN OHS ), is extraordinaire too --- do not even need a recipe; just lots of different bell peppers, a couple of chili peppers, mild, a medium & 1 dry red chili or flakes ... a mini pinch ... and use these as a " Bed " for the grilled Meat ... this is how it is done throughout LA RIOJA ... IN LA RIOJA, they do lamb chops on GRAPE VINES !!! THIS IS TO DIE AND GO TO HEAVEN !!!

Thank you so much for all your support and feedback ... Thumbs Up 

Margaux
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 October 2016 at 13:00
Bringing this to the top, because I think I might be trying it soon. It looks easy, and must taste incredible!
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