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- Ingredients
- Recipe
- Meat: fresh soft coxão250 g
- Small chopped chives3 g
- Small chopped red onion6 g
- Fleur de sel to taste
- Black pepper to taste
- Truffle oil1 ml
- Extra Virgin Olive Oil4 ml
- Mashed Potato: Potato cut into pieces100 g
- Milk50 ml
- Water150 ml
- Fresh cream20 ml
- Butter5 g
- Salt to taste
- Nutmeg to taste
- Quail Egg: Eggs24 unit(s)
- Olive oil2 ml
- Fleur de sel to taste
- Biscuit: wheat flour125 g
- Yeast1 g
- Small chopped white onion30 g
- Milk25 ml
- Oil15 ml
- 1/4 of 1 egg1 unit(s)
- Maizena7 g
- Salt2 g
- Parsley3 g
- Meat preparation: grill the meat to the point. Let cool.
- Chop the meat with the tip of a knife and season with chives, red onion, fleur de sel, black pepper, truffle oil and extra virgin olive oil.
- Preparation of puree: in a pan, cook the potato in the mixture of milk and water.
- Remove the potatoes when they are soft and mash.
- In another pan, place the mashed potatoes and mix the cream, butter and season with salt and nutmeg. Mix until smooth.
- Egg preparation: heat the Teflon skillet, add the oil and fry the quail eggs. (Chef's suggestion is with soft yolk)
- Season with fleur de sel.
- Remove excess white with scissors.
- Cookie preparation: in a bowl, mix the wheat flour and the baking soda until homogeneous.
- Add the onion, milk, oil, egg, cornstarch, salt and parsley and mix with your hands until all ingredients are incorporated.
- Knead the dough well and roll it out until it is very thin.
- Pierce the dough with a fork and cut with a round rim (3cm in diameter).
- Place the cut dough on a baking sheet and bake at 160°C for 8 minutes or until golden.
- Finishing: use the onion biscuit with parsley as a base. First put 1 kg of potato.
- On top of the puree add 3g of meat.
- Finish by placing the quail egg.
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