Pluma tartar; Cinco Jotas jamón & Piparra Green Pepper

Pluma tartar; Cinco Jotas jamón & Piparra Green Pepper

Pizarro group

Ingredients

(for 4 people)

  • 80 g "pluma" (feather cut)
  • 15 g ham fat
  • 5 g Cinco Jotas jamón
  • 15 g Piparra green peppers
  • Sauce mix
  • 5 g Lea & Perrins worcestershire sauce
  • 5 g Sriracha hot sauce
  • 5 g mustard grain
  • 5 g olive oil
  • 3 g Maldon sal
  • .3 g Black pepper
  • 1 Egg yolk
  • 1 Regaña bread

Preparation

  • Grill 80 g of Cinco Jotas pluma (feather cut). Add salt and pepper to taste, and chop into very small pieces. Add the sauce mixture and the chopped ham.
  • Slice the Piparra green peppers in rings and add it to the meat.
  • Mix thoroughly.

Final Touches

Arrange the meat on a plate. Make a small hole in the middle and place the egg yolk. Add the Cinco Jotas jamón slices, one Piparra green pepper and the Regaña bread on the side.