Pluma Ibérico with Brussels Sprouts & Romesco
A restaurant-worthy dish you can make at home. This pairing brings together tender, juicy Pluma Ibérico with crisp roasted Brussels sprouts and a smoky romesco sauce. It’s bold, balanced, and deeply flavorful — the kind of dinner that makes you wonder why you ever go out.
Ingredients
- 1 Fermín Pluma Ibérico (~1.5 lbs)
- 1 lb Brussels sprouts, halved
- 3 tbsp olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 roasted red bell pepper (jarred or freshly roasted)
- ½ cup toasted almonds
- 1 garlic clove
- 1 tbsp sherry vinegar
- 1 tsp smoked paprika
- Optional: splash of lemon juice or sherry vinegar for finishing
- Optional: flaky salt for garnish
- Prep time
- 15 minutes
- Cook time
- 30 minutes
Instructions
- Make the Romesco Sauce: In a blender or food processor, combine 1 roasted red bell pepper, ½ cup toasted almonds, 1 garlic clove, 1 tbsp sherry vinegar, 1 tsp smoked paprika, ¼ cup olive oil, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
- Roast the Brussels Sprouts: Preheat your oven to 425°F. On a sheet pan, toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, a generous pinch of kosher salt, and freshly ground black pepper. Roast for 20–25 minutes, or until browned and crispy on the edges. Optional: finish with a splash of lemon juice or sherry vinegar for brightness before serving.
- Cook the Pluma Ibérico: Let 1 Fermín Pluma Ibérico (~1.5 lbs) come to room temperature for about 30–45 minutes. Pat dry, then season generously with kosher salt and black pepper. Heat a cast iron pan or grill over high heat. Add 1 tbsp olive oil, then sear the pluma for 3–5 minutes per side, or until the internal temperature reaches 135–140°F. Rest for 5–10 minutes, then slice against the grain into ¼-inch slices.
- Plate & Serve: Spoon a generous swipe of the romesco sauce onto each plate. Top with slices of the Pluma Ibérico, a handful of roasted Brussels sprouts, and finish with a drizzle of olive oil or sprinkle of flaky salt, if desired.
