Recipes Tapas / Toast

Morcilla Iberica, piquillo pepper and quail eggs

Morcilla Iberica, piquillo pepper and quail eggs

Morcilla Iberica, piquillo pepper and quail eggs. Credit: Photo: Andrew Crowley

Ingredients (2 People)How to prepare
  1. Begin by slicing your Morcilla 100% Iberica de Bellota from Iberico Club into equal 1-inch parts. (This Morcilla is dry-cured and does not need to be cooked)
  2. Next, grab a handful of Piquillo Peppers and dice them finely
  3. Place the finely chopped Piquillo Peppers into a pan and stir-fry them with approximately 2 teaspoons of olive oil; while stir-frying, add 1/2 ounce of chopped chives, 1 garlic clove and sprinkle thyme over the top
  4. In a separate frying pan, crack 2 quail eggs into the pan, and cook them until the yolks are hard, or cooked to your desire.
  5. Plating: Begin by serving the finely diced piquillo peppers in a plate as the base of a dish, then, continue by placing the 1-inch morcilla you cut earlier over the piquillo peppers, and last, follow by placing the quail eggs over the morcilla.

 

 

 

‣ For the best delicacies from Spain in the USA visit us at IbericoClub.com

‣ View our free Tapas Academy video recipes!

 

 

 

BACK

Sign-Up To Receive Special Offers

Terms of Use | Privacy Policy | Open Restaurant Account | © 2013 - 2021 Ibérico Club
Cart Item Removed. Undo
  • No products in the cart.