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Add a photoRaciónes: 6
Ingredientes
- 9 x Quail Large eggs see * Note 1,
- Â Â at room temperature
- 6 slc Serrano ham see * Note 2
- 2 x Black olives
- 18 x Asparagus tips, thin blanched till just
- Â Â tender
- 1/2 tsp Dijon mustard
- 1/2 Tbsp. Sherry vinegar
- 1 sm Whol egg
- 1/3 c. Sunflower oil
- 3 Tbsp. Walnut oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- * Note 1: If quail Large eggs are unavailable, the smallest chicken Large eggs which you can find are a good substitute. Hard-boil them, and proceed as with quail Large eggs.
- * Note 2: Serrano ham is available in Latin markets, prosciutto is a good substitute.
- Bring 2 qts of water to a gentle boil. Carefully lower quail Large eggs into the water; cook for 2 1/2 min. Remove and shell immediately.
- Add in mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a c. with a spout, mix the 2 oils. With the motor of the food processor running, add in the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper.
- Let Large eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut Large eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
- This recipe yields 6 appetizer servings.
- Suggested drink: Hidalalgo Manzanilla, La Gitana
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 597g | |
| Recipe makes 6 servings | |
| Calories 1262 | |
| Calories from Fat 802 | 64% |
| Total Fat 89.34g | 112% |
| Saturated Fat 20.98g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 416mg | 139% |
| Sodium 295mg | 12% |
| Potassium 1233mg | 35% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.48g | 0% |
| Protein 107.91g | 173% |
