Soft boiled quail egss on a mound of bread crumbs topped with Manchego Cheese Espuma and shaved Jamó
How to cook a delicious Spanish recipe by Jeffrey Miranda. When I think about tapas, I think creativity
Keywords
- spanish recipe
- tapas from Spain
- Jeffrey Miranda
- Jamón Ibérico
- Manchego cheese
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Cooking tools:
- Siphon bottle
- Nitrous oxide charger
- Saucepan
- Pot
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Plate
Ingredients
- 6 brioche bread slices (75 g)
- 200 gr jamón Ibérico
- 425 gr Manchego cheese
- 5 gr smoked hot Pimentón de La Vera
- 100 gr 35% cream
- 16 quail eggs
- Kosher salt to taste
- 2 1/2 gr xanthum gum
- 1 l water
- 100 ml white vinegar
- 1 bunch of italian parsley
- 100 ml olive oil
- 1 lemon
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