Stuffed Camembert with Sobrassada
In our series of mediterranean recipes in accordance with the mediterranean diet (also paleo) we recommend trying this Stuffed Camembert with Sobrassada recipe: easy, comforting and obviously delicious.
Sobrassada (Spanish: sobrasada) is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. It is a traditional Balearic meat product prepared during the festive rites that still mark the autumn and winter pig slaughter in Majorca and Ibiza.
The reason why sobrassada is so unique is that the meat dehydrates under special weather conditions that are typical of the late Balearic autumn. In a traditional Mediterranean diet, containing little meat, as Majorca had until the 1950s, sobrassada and related pork sausages were the main and sometimes only sources of pork for Majorcans. Larger meat cuts such as pork or lamb roasts, pork steaks or beef cuts were largely festive dishes, or restricted to the well-off. Even today dishes such as porcella rostida, a whole roasted suckling pig, are only served on special occasions.
|Prep Time||–||Cook Time|
|10 mins||15 mins|
Servings: 4 people
- 2 Medium Whole Camemberts (350g each)
- 1 Sobrassada
- 125gr Honey
- 100gr Marcona Salted Almonds
Using a very thin blade knife, cut out the top of the camembert setting it aside (it will be used as a lid later).
Crush the almonds until they are almost turned into paste.
Spread all the “sobrassada” into a hole in the camembert, adding a layer of almond paste and all of the honey.
Use the cheese lid as a topping for the camembert with its added content.
Bake at temperature 180º during 15 minutes.
This dish can be ideally served as a starter accompanied by Iberian charcuterie products.