Cleaning the salt packed anchovys fillets:br /> Soak anchovies in water for 30 minutes. Drain water off and keep. Separate the two fillets of each anchovy with a puntilla knife. Endeavour not to break them. Retain the central bone of the anchovies.Keep any roe inside the anchovies for other dishes. Using tweezers, remove all the bones from the fillets. Keep in dish covered with cling fi lm in the refrigerator.
Please Note: The period of time it will take to soak the anchovies will depend on the time for which the product had been salted.


Preparation of the salted anchovies water:
Grind the anchovy bones and the water with a blender.Leave to marinate in the refrigerator for 3 hours. Sieve through a“Superbag” and keep strained liquid.


Preparation of the blend made from the salted anchovy water:
Dissolve the “XANTANA” in the water from the soaked, salted anchovy, using a food processor.Keep in the refrigerator. PLEASE NOTE : “XANTANA” is the commercial name given to Xanthan gum by “Las Texturas” of Albert and Ferran Adrià”. SALTED ANCHOVY WATER


Preparation of the iberian ham consommé:
Remove the excessive fat from the ham and cut in irregular pieces of 1 cm.Cover the ham with the amount of water indicated. Put into a saucepan. Cook over low heat, for 15 minutes,de-fatting and removing the foam on the surface continuously.
Strain through a “Superbag”, ensuring not to, either stir up the liquid, or to pass any deposit or unclear liquid. De-fat the broth thus obtained.Keep in the refrigerator.


Preparation of the blend of the iberian ham consommé:
Dissolve the “Xantana” in the Iberian ham consommé, which has been brought to room temperature. Grind with a food processor until completely smooth and without any lumps. Vacuum pack the consommé in the adequate packaging and with the appropriate equipment, in order to vacuum seal it and thus to avoid any excessive air.Keep in the refrigerator.


Preparation of the melted iberian ham fat:
Clean all the dried, rancid and lean parts and remove it from the fat. Put the cleaned up fat together with the water and the olive oil, as indicated, to cook gently and slowly, until the solid fat has rendered all its fat and until the water has completely evaporated. Strain and keep the liquid fat thus obtained.


Preparation of the fried bread crumbs:
Dry the soft inside of the white bread, without crust and without cutting it, in a low oven (80°C) until it is dried, but not coloured. Once dried, put the bread into a blender. Grind until obtaining small snippets of bread crumb of 0.2 cm. Fry the cut snippets of bread crumb in olive oil. Continue until golden coloured and crunchy. Dry the excessive olive oil by placing the fried bread crumbs on absorbent kitchen paper. Add a pinch of salt.Keep at room temperature.


Preparation to blend the yogurt and the cream:
Beat the yogurt and mix with the liquid cream to form a blend.Keep in the refrigerator.


Preparation of the skin of milk with yogurt:
Put the milk in a saucepan of 32 cm in diameter. Heat to 70 °C and wait approximately 15 minutes until a skin has formed over the top.Remove the skin by hand, delicately following the shape of the skin and supporting the circular sheet of the skin formed on top of the milk.Maintain the heat of the milk at 70°C. Every 15 minutes a new skin will form on top of the milk. Carefully place the skin (one per person) on top of a sheet of cling film, previously painted with the blend of yogurt and cream.
Cut into a rectangular shape of 13 x 11 cm. Paint the cow milk skin also with some of the mixture of yogurt and cream. Roll up the skin of milk as one would roll cannelloni. Take great care not to incorporate or to leave air in the interior. Make a cannelloni of 1 cm in circumference and 22 cm long. Vertically cut each cannelloni of skin of milk with yogurt in half.In this manner, provide one cannelloni of 1 cm thick and 11 cm long per person.Cover with cling film and place in the refrigerator.


Laying out & Presentation:
Macerate the clean anchovy fillets in the anchovy water blend for 30 minutes. During this period of time, remove the anchovy fillets from the anchovy water. At room temperature, put the anchovy fillets into the melted Ibérico ham fat. Use 4, 4808 LUNA plates to lay out the dish. Drain the ham fat off the anchovy. Place an anchovy fillet on the lower part of each plate.

Remove the film wrap from the skin of milk and yogurt cannelloni. Place each one at the top end of each plate, taking care to put it exactly opposite the anchovy. In the middle of the plate, gently pour 15 g of the Ibérico ham consommé. Arrange 10 purple basil leaves around the consommé.Season the consommé with a small spoonful of melted Ibérico ham fat.In an attractive earthenware bowl, put the rustic bread crumbs.
The waiter will serve it with the consommé to each client separately.Serve at room temperature.This dish can be served all year round.

To Serve: Cutlery : A spoon and a tapas fork The best way to taste and to appreciate the dish : Intersperse all the different elements of the dish, however without mixing them. The freshness of the wine enhances the dish, especially the meaty touch of the ham, while the wine’s silkiness balances out the minerality and texture of the fresh anchovies.


The dish’s yogurt brings towards the end a creamy texture that the wine supports quite well. All along, the flavors of both the dish and the wine marry in excellent harmony.

To Drink: Muga white 2006 - Rioja