Spoonful of crumbs of boroña with minced compango and egg yolk
- Time Time: 15 minutes
Ingredients
Serves 4:
- 100 gr. of Boroña
- 10 gr. of Chorizo (from the Fabada)
- 10 gr. of Morcilla (from the Fabada)
- 10 gr. of Lacón (from the Fabada)
- 10 gr. of fat (from the top of the Fabada)
- 1 Quail egg
Preparation
Chop the crumbs with your hands, without the crust, and separate the compango from the fabada (chorizo, black pudding, pork shoulder), chop it up and put it in a frying pan with a little of the fat from the fabada. Slowly fry it with the crumbs so that all the flavours blend well. Fry a quail's egg and remove the white.
Assembly: place the crumbs on a spoon and place the egg yolk on top.