Pork cheek canneloni with grasshoppers

We start the récipe by preparing a chicken velouté, a cream which brings flavour to the dish.

To make the roll we use a thin sheet of freshly cut mozzarella cheese which will give us the necessary structure and volumen to later hold the pork cheek in the cannelloni.

The pork cheek was made the traditional way and we have added the flavour of the Oloroso Aurora from Bodegas Yuste and a spicy hint of Maguey worm salt with chilli, an explosive mix of flavour and traditional and modern ingredients.

Once the cannelloni are ready and placed on top of the chicken velouté we gratinate the cheese with a blowtorch and place on top a thin crisp sheet of pasta and pipe on some little peaks of basil and alioli.

Onto the peaks we put the garlic flavoured grasshoppers from Bugs and Bugs along with a few shavings of parmesan to finish off a dish which is spectacular, striking, and above all tasty and crunchy.

We hope you like it and enjoy this most groundbreaking open door to the future of haute cuisine and gastronomy in the company of Sherry, a pairing which demonstrates its amazing versataility in accompanying, seasoning, harmonising or just perfecting any dish, even – and why not – with Delicious crunchy insects.