Iberian secreto confit with yakiniku sauce, egg ravioli and padrón peppers

Reference: 2151 Confit Iberian secret
Reference: 18739 Padrón peppers


  • Confit Iberian secret
  • Padrón peppers
  • Eggs
  • Salsa Yakiniku

Take an egg and separate the yolk from the white, then cook the white in a frying pan at its point and add the egg yolk that we had previously separated in the center and carefully wrap it with the white as a ravioli, and we reserve
Next we cut the secreto into thin strips and sauté it in a pan with the yakiniku sauce until the sauce caramelizes.
To regenerate the peppers, it is not necessary to defrost them previously, but we will heat them in the microwave for 90 seconds at 800W. We recommend sprinkling with coarse salt
To prepare this dish we place the secreto as a base, where we will place the egg ravioli and the padrón peppers.
A simple but especially tasty creation that we encourage you to try