Cucharita de migas de boroña con picadillo de compango y yema de huevo

Go to Image Spoonful of crumbs of boroña with minced compango and egg yolk
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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

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.