Sliced pork shoulder toastie with padron peppers
For 4 servings:
• 1 baguette of bread
• 200 g of sliced cured pork shoulder
• 1 tray of Padron peppers
• 8 quail eggs
• Salt flakes
• Extra virgin olive oil
Starters
Share
PREPARATION
1. Cut 8 slices of bread diagonally from the loaf.
2. Bake or fry the Padron peppers in olive oil and salt.
3. Use a metal skewer or pointed knife to open the quail eggs, and pour them into a bowl.
4. Fry the quail eggs and add salt flakes to taste.
5. Then place the pork shoulder slices on the bread, then a splash of olive oil, followed by the peppers and finally the quail egg.
