Cooking Time: 25 minutes
Ingredients:
- Ibérico Rack
- 3 potatoes
- Black Truffle Oil
- Whole Black Truffles
- Red wine
- Garlic
- Herbes de Provence
- Salt and pepper
Let's Cook Together:
- First, let's work on that delicious Ibérico Sprinkle it with some salt and pepper. Then, gently sear it in a pan with black truffle oil, about 2 minutes on each side.
- While that's happening, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Now, pop the seared rack into the oven and let it roast for a delightful 18 minutes.
For the Truffle Sauce:
- In the same pan where the rack sizzled, mix some red wine with Herbes de Provence and truffle oil. Let it all mingle and cook for about 5 minutes.
- Don't forget to grate that amazing black truffle. It'll add a burst of flavor to your sauce.
Mashed Potatoes, Anyone?
- Let's focus on those potatoes. Cook them until they're nice and soft.
- Grate those potatoes, then blend them with some butter, salt, and pepper to suit your taste.
Time to Plate:
- Now, for the grand finale! Plate your mashed potatoes alongside the Ibérico rack. Pour the truffle sauce over everything, and don't be shy with the grated truffle on top.
Voilà! – Here’s your Ibérico pork carré. Enjoy your meal!
