YOUNG CHICKEN EGG, CURED MAHÓN-MENORCA CHEESE PARMENTIER WITH BREADCRUMBS

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YOUNG CHICKEN EGG, CURED MAHÓN-MENORCA CHEESE PARMENTIER WITH BREADCRUMBS

We will need:

 

  • 4 young chicken eggs
  • 200g breadcrumbs
  • 200g cured Mahón-Menorca cheese
  • 200g boiled potatoes
  • 1dl cream
  • Olive oil
  • 120g sobrasada sausage
  • Watercress
  • Maldon salt
  • Salt
  • Pepper
  • Egg: Cook in a toner cooker at 62º for 1 hour. Els coem al "Roner" a 62 º durant 1 hora.
  • Sobrasada: Cut into rough slice to obtain a square shape and lightly fry in a pan.

  • Breadcrumb mixture: Take 200g of fried bread, dried and cut up very finely. Add50g of dried bacon also diced by hand. Add salt, dried orange peel powder. Mix together all the ingredients and keep aside in a dry place.

  • Cured Mahón-Menorca cheese parmentier: Take the 200g of boiled and puréed potato, add the d.l. of liquid cream. Add the 200g of grated Mahón-Menorca cheese. Add salt and pepper to taste and dress with two spoonfuls of olive oil. Purée using a blender and season to taste.

  • Assembly: Bush the dish with the parmentier, place the egg on top, next to it the breadcrumbs, a spoonful of fried sobresada and freshen with fresh leaves and watercress springs

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