Ingredients:
An egg · 1 cooked pork ear · two medium potatoes · 1/2 liter of milk 1/2 liter of water · a tablespoon of butter · salt · nutmeg · olive oil.
Preparation
For the Parmentier:
· Boil two potatoes with half a liter of milk and half a liter of water, A tablespoon of butter and a little salt. When they are boiled, Add a pinch of nutmeg and crush until you get a fine puree.
· Next, Place on a plate ready for the next step.
For the Poché Egg:
· Heat a saucepan with water, jet of vinegar and, When it starts to boil, lower the fire a little. Cascar the egg carefully inside the water and remove it with a spoon with great care for four minutes. The clear will be set by little. After four minutes, Remove the egg carefully and place on top of the puree.
For the ear:
· Normally the ear can be boiled and chopped in butchers. If not the case, Cook the ear, Chop and fry with a few drops of oil until it is crispy.
· Finally, throw a little mery sauce or Valencian dressing, that is achieved by fucking a garlic in the mortar with a handful of parsley, half -lemon juice and a jet of olive oil.
To finish, Place the ear next to the egg (With salt) on top of puree and decorate with paprika de la vera.
· Other ingredients can be used instead of the ear, Like fried trigueros asparagus, roasted serrano ham or, even, A cooking octopus leg and passed through pan.
· A little of reggae To prepare this recipe, it will not come badly, What if we listen to Desmond Dekker and his Israelites?
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
