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Season Pluma with salt and pepper. Grill or pan-grill pluma with little oil and grill just until it’s almost cooked. Finish cooking pluma to medium-well just before serving.
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To prepare herb salad: Wash greens thoroughly and drain well. Cut or tear herbs and greens into bite-sized pieces. Toss gently until uniformly mixed. Season and put dressing just before serving.
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To prepare mashed potato: Boil the potatoes with skin-on in a salted water. Peel potatoes and run through a “tamis” or drum sieve (strainer) to strain and mash. In a pot heat up milk then add mashed potatoes. Mix in butter little by little until well blended. Set aside on a warm place and cover with cling or Saran Wrap.
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To make truffle sauce: In a pan over low-heat, mix all ingredients for the truffle sauce until well blended. Set aside.
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To assemble, place mashed potato on the plate. Top with the pluma iberico. Drizzle some truffle sauce then finish it by placing herb salad on the plate.