10 Medium-sized eggs
Extra virgin olive oil
White truffle oil
60g Chopped chorizo, diced into small pieces
60g Smoked pancetta, diced into small pieces
1/2 Clove of garlic, finely chopped
300g White bread, chopped into crumbs
60g Truffle paste
Chistorra and date dought
125g Chistorra, peeled
Ham consommé sauce
500g Ham leftovers
2 units White onions, halved
0.5ltr Chicken stock
Green mojo (See base recipe)
20 units Bamboo leaves
10 units Small clothing pegs
Bunch parsley, chopped
Dry melon triangles
To make the eggs:
1. Wrap the uncooked egg in Clingfilm with evoo and truffle oil. Create a ball shape around the egg using the Clingfilm and twist the excess cellophane into a rope shape until completely sealed. Tie the end in a knot and trim the excess ‘rope.’
2. Put the eggs into a pan of boiling water and cook for 4mins.
3. Remove and leave to rest for 1min; then remove the Clingfilm.
To make the crumbs:
1. Stir fry the garlic, pancetta and chorizo in a pan with a little oil. (Note: You only need to use a minimal amount of oil as the pancetta and chorizo will release their own fat naturally.)
2. Add the breadcrumbs and fry until golden brown and crunchy.
3. Finally, when everything else is ready, add the truffle paste.
To make the chistorra and date dought:
1. Pre-heat the oven to 180ºC. Roast the chistorra for 15mins.
2. Blend the dates and chistorra in a blender until they form a fine pureé. Add water, if necessary.
3. Pass the purée through a fine sieve.
To make the sauce:
1. Place the halved onions flat side down on the griddle pan. Sear until golden brown and lightly charred.
2. In warm water, blanch the ham leftovers.
3. Transfer the ham and onions to a saucepan with fresh water and bring to a boil. Boil at a low temperature for a long time, until all of the ingredients have broken down and the mixture has reduced.
4. Pass through a fine sieve.
5. Thicken with xantana. Mix well.
1. Paint the bottom of the plate with green mojo.
2. Position the bamboo leaves into a cross shape, front side down.
3. Spread some dates and chistorra drought on the leaves (over the cross area).
4. Sprinkle over the crumbs and top with the cooked egg in the middle of the dish.
5. Sprinkle over some parsley and melon.
6. Close the leaves (folding them in a clockwise direction) to create a pretty pattern and seal the top using a clothes peg.
7. Sear the parcel in a non-stick pan for 30secs.
8. Serve the sauce on the side for the guest to pour over.
Sergio Sanz Blanco is the Executive Chef at Ametsa restaurant in COMO The Halkin Hotel.