Serrano Ham Cones with Migas and Quail Eggs (Metric)
Customary version of recipe
Yields 8 portions
|Serrano ham, 2-mm.-thick slices
|Olive oil, extra virgin
|Bread, country style, crumbled, crusts removed
|Serrano ham, diced
|Garlic clove, minced
Preheat the oven to 175°C. Wrap the ham around 12-cm. cream horn cones or cone molds, overlapping the edges by about 1-cm. and leaving some of the ham extending about 1 inch beyond the length of the mold. Place the cones seam side down on a cooling rack and bake until the ham is crisp, about 15 minutes. Pull the cooling racks out of the oven, cool to room temperature, then remove the molds. Handle the crisp edges carefully to avoid breaking them.
Heat the olive oil in a heavy sauté pan over medium-high heat and add the breadcrumbs and diced ham. Continue to stir until the breadcrumbs begin to crisp and the garlic begins to brown, about 3 minutes. Remove from heat.
Fill the cones with 15 to 30 ml. of the breadcrumb mixture and transfer to a serving platter. When all of the cones are filled, spoon 15 ml. of the remaining filling on the platter at the mouth of each cone. Hold in a warm oven while preparing the eggs (but for no longer than 5 to 10 minutes).
Bring a small saucepan of water to a simmer over medium-high heat and add the quail eggs. Simmer for 1 minute, remove from the heat, and rinse briefly under cold water until the eggs are no longer hot but still warm. Break open each egg over a cone, letting the yolk run out over a cone, letting the yolk run out over the filling. Serve warm.
Joaquín Felipe, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop VI on Saturday, Nov. 4, 2006.