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