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Ingredients
La pâte
- 100 g d'eau
- 80 g de vin blanc
- 60 g de saindoux
- 25 g d'huile d'olive
- 25 g de levure boulangère fraîche, émiettée
- 1 pincée de sucre en poudre
- 500 g de farine de blé
- 2 œufs moyens (53-63 g)
- 10 g de sel
La viande marinée
- 600 g de longe de porc, en tranches (environ 2 cm d'épaisseur, 5 cm x 5 cm)
- 250 g d'eau
- 1 c. à café de sel
- 1 c. à café de paprika doux en poudre
- ½ c. à café de poivre moulu
Les œufs
- 4 œufs moyens (53-63 g), froids
- l'eau, jusqu'au marquage 1 litre (l)
La finition
- 150 - 200 g de chorizo Iberico, en tranches (0,5 cm)
- 100 g de jambon ibérique, en fines tranches
- 1 jaune d'œuf, battu
- Nutrition
- per 1 portion
- Calories
- 1118.2 kJ / 267.3 kcal
- Protein
- 13.9 g
- Carbohydrates
- 20.3 g
- Fat
- 13.7 g
- Saturated fat
- 4.7 g
- Fiber
- 1.2 g
- Sodium
- 261.7 mg
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