Toasted rye bread
1 dl of Mencía reduction
1 dl of saffron cream
2 egg whites
35 g of pork scratchings
Add salt and pepper to egg whites, then whisk in frying pan until stiff.
Fry Padrón peppers.
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.