John Myers
Filled Bread with Iberico Pork and Vegetables
The perfect filled bread with iberico pork and vegetables recipe with a picture and simple step-by-step instructions.
- 2 Pc. Rustica rolls a 100 gr.
- 4 Pc. Iberico pork salmon a 80 gr.
- 1 Pc. Small eggplant
- 0,5 Pc. Fresh onions, peeled
- 1 Pc. Green peppers
- 1 Pc. Red peppers
- 1 Pc. Garlic clove unpeeled
- 1 Pc. Beefsteak tomato fresh
- 40 g Chorizo sausage
- Manchego or Parmesan cheese to grate
- 120 g Shiitake or oyster mushrooms fresh
- Extra virgin olive oil
- Fleur de Sel sea salt
- Black pepper from the mill
- Sugar
- Wash the eggplant and peppers, dry them, rub with olive oil and sprinkle fleur de sel, along with the half onion. Place together on a baking sheet and cook in a preheated oven at 175 degrees for about 50 minutes. Remove and leave to cool, remove the skin and remove the seeds and cut into strips.
- Fry the meat slices in olive oil briefly on both sides. Press the garlic clove and fry. Remove and season the meat with salt and pepper. Peel the garlic and cut into slices. In the same pan, fry the cleaned and cut into strips mushrooms. Sausage in cubes or Cut strips and add with the garlic, season with salt and pepper and set aside.
- Cut a thin cap from the bread, hollow it out completely and put the crumb in a bowl. Grate the tomato. Season with a pinch of sugar, salt and pepper. Mix well with a little olive oil.
- Fill the rolls with a layer of crumb. Rub some cheese over them. Cover with a slice of meat. Spread vegetables and mushrooms on top. Repeat once. Sprinkle with cheese and put the lid on. Bake at 150 degrees in the oven for about 10 – 20 minutes .
- This is a typical Spanish snack or dinner from Cordoba.
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