Gourmet Jamon and Potato Puree Cones
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Preparation steps
1.
Bring a large saucepan of salted water to the boil and cook the potato for 15-20 minutes until just tender. Drain the potato once tender and leave to cool for a few minutes.
2.
Mash with the olive oil and some seasoning until smooth.
3.
Bring a large saucepan of water to a simmer and add the white wine vinegar. Crack the quail's eggs into the water and poach them for 2 minutes until set.
4.
Remove from the water with a slotted spoon and drain on kitchen paper.
5.
Lay the slices of ham on a flat surface and spoon the mashed potato onto their centres. Roll up into cones and sit a quail's egg on top.
6.
Prick the yolks before serving.
