Salty Mini Ferreros with sobrasada and butifarrón (recipe: @crazyfoodbylauri)
For the chive cream100g cream cheeseChopped chives
For the curry cream100g cream cheeseCurry powder
For the decoration
Apricot jamFennelBlack sesame seeds
For the Mini Ferreros
Sauté a large onion with a little olive oil. Once browned, remove it and separate it into two bowls with a tablespoon of special cooking cream. Add the butifarrón to one bowl and the sobrasada to the other. Mix everything together and form small balls. Sprinkle them with a little chickpea flour and fry. Remove them from the pan, coat them with the crushed pistachios, and set aside.
For the chive and curry creams
Take half of the cream cheese and mix it with the curry. Mix the other half with the chives.
Assembly of the tapa
Place a teaspoon of jam and the Mini Ferreros on the Quely Tapas. Using a piping bag, pipe the chive cream on the sobrasada Ferreros and the curry cream on the butifarrón Ferreros. Decorate with sesame seeds and fennel.
