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Today is wednesday 30 july, it is 15ºC and slightly cloudy in Santiago

94/ Tipsy pork scratchings toastie and parsley cloud with saffron cream

Ingredients

Toasted rye bread
1 dl of Mencía reduction
1 dl of saffron cream
2 egg whites
35 g of pork scratchings
Parsley
Salt
White pepper
Black grape
Padrón peppers

Preparation

Add salt and pepper to egg whites, then whisk in frying pan until stiff.
Fry Padrón peppers.

Presentation

Put saffron cream on presentation plate.
Place toasted bread soaked in reduction in centre.
Make a cloud with stiff egg whites on top.
Cover with pork scratchings.
Add a cocktail stick with peppers and grape.

Ratings: 3
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