Breaded skewer of lamb and wild mushrooms
For the skewer
160 g. lamb taken from the leg80 g. wild mushrooms35 ml. brandy35 ml. white wineSaltBlack pepper16 skewers
For the breading
100 g. Quely Picada50 g. flour1 eggSunflower oil for frying
For the tartare sauce
25 g. capers65 g. red piquillo peppers125 g. mayonnaise10 g. Louit mustard½ hardboiled egg
For the decoration
4 sprigs of rosemary
160 g. lamb taken from the leg80 g. wild mushrooms35 ml. brandy35 ml. white wineSaltBlack pepper16 skewers
For the breading
100 g. Quely Picada50 g. flour1 eggSunflower oil for frying
25 g. capers65 g. red piquillo peppers125 g. mayonnaise10 g. Louit mustard½ hardboiled egg
For the decoration
4 sprigs of rosemary
For the skewer
Dice the lamb and the wild mushrooms and marinate them for five minutes in the brandy, white wine, salt and pepper.Thread alternate pieces of lamb and mushroom onto each skewer and set aside.
For the breading
Coat the skewers in the flour, then the egg and finally in the Quely Picada biscuit crumbs.Fry them in abundant oil, drain and set aside.
For the tartare sauce
Mix all the ingredients together in a plastic bowl, blend in the blender and set aside.
Assembly of the tapa
Arrange the skewers on a plate. Place the tartare sauce in a small glass on one side and decorate with sprigs of rosemary.
