3 People
Duration: 1 hora
Media
Ingredients:
For the cones:
- 20 wonton pastry sheets.
- Sunflower oil.
For the pork tartare:
- 300 g Iberian pork shoulder
- Tablespoon of old mustard.
- Tablespoon of soy sauce.
- Tablespoon of ketchup.
- Tablespoon of pickled gherkin.
- Tablespoon of capers.
- Tablespoon of shallot.
- Tablespoon of chives.
- Tablespoon of tabasco.
- Tablespoon of anchovy loins in oil.
- 2 egg whites.
- Salt and pepper.
- extra virgin olive oil
- Iberian ham.
Preparation:
-For the cones:
Coat a few metal cones with a little sunflower oil, roll out the wonton pastry sheets and fry in plenty of sunflower oil. Set aside.
-For the tartar:
Chop the meat very finely with a knife, do the same with the rest of the solid ingredients. Emulsify the egg yolks with extra virgin olive oil and add the liquid ingredients, except the tabasco. You will obtain a kind of "mayonnaise", add the meat and add the solid ingredients to taste. Finish by adding a spicy touch with the tabasco.
Assembly:
Fill the wonton pastry cones with the Iberian tartar, place a little ham cut into julienne strips and fit it into a cone holder.
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