LOCAL HAM, FIGS AND HORNAZO FROM THE LECRÍN VALLEY

IES Mediterráneo

PREPARATION

For the elaboration of the hornazo

Step 1. Sourdough We mix the warm water with the yeast and sugar, and then with the flour. Let it rest for two hours covered in a warm place.

Step 2. We make the dough, putting the ingredients in a bowl, including the sourdough, and knead for about 5 minutes.

Step 3. Once kneaded, we take out pieces of about 160 grams.

Step 4. We roll the dough, roll it, crush it, make some buns and put the eggs on top. We also make some strips of dough (the covers) and put them on top of the eggs.

Step 5. We ferment the pieces at around 35ºC until they double in volume.

Step 6. Very gently, we paint them with beaten egg and a kitchen brush, because if we apply pressure, the dough could deflate.

Step 7. We put in the preheated oven at 210ºC, for about 10 minutes and lower to 180ºC and cook another 10 minutes approximately.

Step 8. We take out when they are golden brown and place on racks to easily remove moisture.

Step 9. For the presentation, we remove the egg from the oven.

For the dried fig puree

Step 1. We wash the figs, remove the tail and we put them aside

Step 2. We prepare a syrup by cooking the water and sugar. Cook for a few minutes until it acquires the consistency of light syrup.

PLATING

• We place the hornazo on a plate.

• We distribute a few points of fig puree on the surface of the hornazo pie

• We put one ham cones.

• We put slices of cheese or grated cheese with the microplane.

• We lightly sprinkle with AOVE

PAIRING

Locality. Baza
Wine type. Red Oak
Grapes Tempranillo, Merlot and Garnacha