Ostra Ibérica

- by Alvaro PérezSZ | Tapas

Today Abel de las Heras Fernández, owner and Chef of Wine Bistro, shares with us his Iberian Oyster Tapa.


Cook the trotters with cloves, half onion, cumin, salt and bay leaf for 40 minutes in a pressure cooker.

Debone and roll the meat in a plastic wrap and cool.

Prepare the micro ratatouille with chives, zucchini, tomato, cutting into brunoise. Add the spices and chipotle chili paste.

Cut the rolled meat into medallions of about two centimetres thickness and grill to make the exterior crisp.

For the cheese sphere

To make the cheese spheres, beat the cheese together with the milk and the xanthan.

Put the pre-refrigerated algin mixture in a bowl and gradually introduce the cheese mixture with the spherification spoon.

Then take out each sphere and place in sunflower oil to preserve.


The micro ratatouille will be the base of our oyster.

The small trotters’ meat medallion will act as the oyster meat with a little micromezclum to give freshness.

The cheese sphere is placed on top, like a pearl.

We finish with some EVOO caviar pearls.


(Serves 4)

4 pig's trotters

4 tomatoes

2 zucchini

2 chives

1 Tbsp chipotle chili paste




White wine


Brown sugar


EVOO Douroliva pearls from Fermoselle.

For the Cheese sphere

150gr Torta del Duero cheese

50cl milk

1.25ml xanthan

For the alginate bath

5gr of alginate per litre of water and reserve 24 hours in the fridge

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