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Cones of wonton pasta filled with pork shoulder tartare and iberian ham

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For the cones:

  • 20 wonton pastry sheets.
  • Sunflower oil.

For the pork tartare:

  • 300 g Iberian pork shoulder
  • Tablespoon of old mustard.
  • Tablespoon of soy sauce.
  • Tablespoon of ketchup.
  • Tablespoon of pickled gherkin.
  • Tablespoon of capers.
  • Tablespoon of shallot.
  • Tablespoon of chives.
  • Tablespoon of tabasco.
  • Tablespoon of anchovy loins in oil.
  • 2 egg whites.
  • Salt and pepper.
  • extra virgin olive oil 
  • Iberian ham.

-For the cones:

Coat a few metal cones with a little sunflower oil, roll out the wonton pastry sheets and fry in plenty of sunflower oil. Set aside.

-For the tartar:

Chop the meat very finely with a knife, do the same with the rest of the solid ingredients. Emulsify the egg yolks with extra virgin olive oil and add the liquid ingredients, except the tabasco. You will obtain a kind of "mayonnaise", add the meat and add the solid ingredients to taste. Finish by adding a spicy touch with the tabasco.


Fill the wonton pastry cones with the Iberian tartar, place a little ham cut into julienne strips and fit it into a cone holder.

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