Baked pig ears with chorizo cream and Joselito chorizo

Joachim Wissler

Baked pig ears with chorizo cream and Joselito chorizo

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INGREDIENTS:


4 baked pastry pig ears

 

8 slices Joselito chorizo

 

80 gr finely chopped chorizo

 

150 gr almond cream

 

2 gr red hot pepper powder

 

40 ml fresh red pepper juice

 

2 lemon peels, grated finely, and squeezed juice

 

20 ml olive oil

 

Satey spice, salt

PREPARATION:


In the Pacojet, make a smooth cream from the finely chopped Chorizo, almond cream, pepper juice, olive oil, lemon peels and juice and also the spices. 

 

Arrange the cream on the baked pastry ears, and place the Joselito Chorizo on top. Garnish with green Spanish olives.

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