A Recipe for Menestra
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- January 1, 2013
A Spanish starter made with vegetables, ham and an egg Ingredients - Borage (also known as starflower) - Artichokes - Snow peas (also known as mangetouts) - Zucchini - Teruel ham (or other Spanish cured ham varieties) - Egg - Olive oil - Consomm made from the ham bone, thickened with potato starch - Carrot pure - Cauliflower pure - Toasted breadcrumbs Preparation: Clean the vegetables and briefly cook each sort separately in hot water, then plunge into ice water. Put aside. Slice the ham as thinly as possible. Sprinkle a piece of plastic wrap with sunflower oil, crack the egg into it, salt it, fold the plastic wrap to form a bag and tie it tightly, making sure there is no air in the bag. Simmer the egg for about 3 minutes until the white is firm. Carefully remove the egg from the bag, preferably with a spoon, and put it on the plate. Arrange the vegetables and two purees around it. Pour consomm over the arrangement, add the sliced h
