Directions
- 1Place the panceta on a baking sheet and bake at 180 degrees Celsius for 10 minutes.
- 2Separate 12 egg yolks into a bowl.
- 3Grate the 3-year-old Supra cheese.
- 4Add smoked pepper and a generous drizzle of extra virgin olive oil to the egg yolks and cheese.
- 5Add a touch of color and spice with the oil from La Barra, which contains paprika.
- 6Remove the crispy panceta from the oven.
- 7Take out the chapata.
- 8Spread the carbonara egg yolk sauce onto the chapata.
- 9Add a super creamy burrata on top of the sauce.
- 10Sprinkle with pepper.
- 11Add a generous amount of the crispy panceta.
- 12Close the sandwich.
Ingredients
- 12 yemas de corral
- 150 g queso Supra de curación
- 40 ml aceite de oliva virgen extra Dehesa de Bucor
- 10 ml aceite con pimentón de Finca la Barca
- 1 chapata
- 120 g panceta curada de El Cano Galizano
- 125 g burrata fresca
- al gusto Pimienta ahumada de Finca la Barca
Equipment
bandeja para hornobol
Tips
- Los picos del pan para afuera
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