Almagro Aubergine with Moraga Black Pudding and Pumpkin
Moraga black pudding with pumpkin: chop and boil the onions with the pumpkin. Strain and mix with the pork fats and season with spices to taste. Fry the Moragablack pudding with a little oil and set aside.
Quail eggs: bake at 70°C for 8 minutes.
Cheese soup: infuse the rosemary in the milk, strain and add the cream by heating it to 80°C. Add the chopped cheese and mix.
Pour the cheese cream on the centre of the plate then carefully place the moraga black pudding in the crown shape mould. Add the quail eggs dressed with salt oil and tarragon. Then add the aubergine standing up with a few threads of Manchego cheese.
Ingredients
Directions
Moraga black pudding with pumpkin: chop and boil the onions with the pumpkin. Strain and mix with the pork fats and season with spices to taste. Fry the Moragablack pudding with a little oil and set aside.
Quail eggs: bake at 70°C for 8 minutes.
Cheese soup: infuse the rosemary in the milk, strain and add the cream by heating it to 80°C. Add the chopped cheese and mix.
Pour the cheese cream on the centre of the plate then carefully place the moraga black pudding in the crown shape mould. Add the quail eggs dressed with salt oil and tarragon. Then add the aubergine standing up with a few threads of Manchego cheese.
