Recipe created by chef Millán Avellán from the El Arca restaurant in Logroño.
In a bowl, place the meat, the wine, half of the fried chorizo, season and leave for about 10 minutes to soak well, and make spheres of approximately 120 gr.
In a saucepan, put the cheese with the cream, once the cheese has dissolved, blend and set aside.
On a hot griddle or frying pan, brown the bread, once this is done, place our meat and flatten it a little, let it cook to taste.
On a plate, place the base of the bread, on top of the meat, cover with a little cheese sauce and on top of this the remaining chorizo cubes, covering everything with the bread lid.
Ingredients
Directions
In a bowl, place the meat, the wine, half of the fried chorizo, season and leave for about 10 minutes to soak well, and make spheres of approximately 120 gr.
In a saucepan, put the cheese with the cream, once the cheese has dissolved, blend and set aside.
On a hot griddle or frying pan, brown the bread, once this is done, place our meat and flatten it a little, let it cook to taste.
On a plate, place the base of the bread, on top of the meat, cover with a little cheese sauce and on top of this the remaining chorizo cubes, covering everything with the bread lid.
