Lágrimas & Spicy Manzanilla pinchos

Name: Lágrimas & Spicy Manzanilla pinchos
Ingredients: Thyme; Bay leaves; Sunflower oil; Rosemary; Garlic; 35 g Curing salt; Lágrimas; 1 l Water; Tapas baguette; 400 g Granny Smith apple; 250 ml Water; 300 ml Olive oil; 250 ml White wine vinegar; 50 g Sugar; 10 g Garlic puree; 2 units.items Red chili peppers; 2 Chili flakes; Olive oil; Tortillas; Bacon crumble; 200 g Cream cheese; 100 g Smoked Aioli

Pincho with tender Ibérico lágrimas on crispy bread, combined with spicy-sweet apple, crunchy tortilla and smoked aioli.Perfect with a glass of Manzanilla Sherry.

Ingredients

Thyme

Bay leaves

Sunflower oil

Rosemary

Garlic

35gCuring salt

Lágrimas

1lWater

Tapas baguette

300mlOlive oil

10gGarlic puree

400gGranny Smith apple

250mlWater

250mlWhite wine vinegar

50gSugar

2units.itemsRed chili peppers

2Chili flakes

Olive oil

Tortillas

200gCream cheese

100gSmoked Aioli

Bacon crumble

Preparation

Let the meat thaw completely.
Make a brine of 1 liter of water and 35 grams of curing salt and place the meat in it. Let it brine for about 3 hours.
Heat some oil and briefly fry a few bay leaves with sprigs of thyme, rosemary, and crushed garlic. Put this in an oven dish.
Remove the meat from the brine, pat dry, and place on the herbs in the dish. Pour sunflower oil over it until the meat is completely covered. Cover with aluminum foil and cook for 3 hours in an oven at 60°C.
Remove the meat from the oil and briefly grill on the barbecue or in a grill pan before serving.

Mix the olive oil with garlic purée.
Bake the bread, cut it in half and spread the cut sides with the garlic oil.
Toast the bread in an oven at 160°C until golden brown and crispy.

Peel the apples and cut them into fine brunoise.
Halve the peppers, remove the seeds, and cut into thin strips.
Bring the water with vinegar and sugar to a boil. Add the peppers and chili flakes.
Pour the warm sweet and sour mixture over the apple cubes and let cool, so the apple becomes lightly sweet and fresh-sour.

Cut the Spanish tortilla into cubes and fry until crispy in a layer of olive oil.

Mix the cream cheese and smoked aioli together into a cream.
Pipe the smoked aioli cream onto the bread. Distribute the lágrimas over it and finish with the spicy apple and crispy tortilla.
Finally, sprinkle with some bacon crumble.

Cut the lágrimas into pieces.
Pipe the smoked aioli cream onto the bread. Distribute the lágrimas over it and finish with the spicy apple and crispy tortilla.
Finally, sprinkle with some bacon crumble.