Add the ham broth and cook for 15 minutes, adding salt to taste if necessary.
Set aside in the refrigerator.
For the blanched vegetables
Ingredients
Salt
Water
8 ea Cauliflower florets
4 ea Green onions
12 ea Tender green beans
2 ea Artichokes
4 ea Baby zucchini
4 stalk Green garlic
2 ea Carrots
16 ea Wild asparagus
8 ea Green asparagus
Directions
Peel and cut the green asparagus in half.
Remove the woody part of the wild asparagus and cut each one in two.
Peel and turn the carrots.
Peel the green garlic.
Cut each baby zucchini in 4 lengthwise slices.
Clean the artichokes and cut each one into 4 wedges.
Remove the threads from the beans and cut each one into 3 pieces in a slight diagonal shape.
Blanch all the vegetables separately in salted water and cool down in salted ice water.
Drain and store in the refrigerator.
For the papillots
Ingredients
4 piece Carta Fata paper (40 x 30 cm each)
Blanched vegetables (see above)
Vegetable medley juice (see above)
Directions
Distribute the vegetables among 4 papers.
Add 75 g of medley juice to each of them and close the papillots.
For the herbs and flowers
Ingredients
4 stalk Fennel
4 ea Begonia flowers
8 ea sprouts of crystalline iceplant
12 leaf Fresh basil
12 leaf Fresh mint
Directions
Select all the herbs and flowers and distribute into 4 groups.
Presentaion
Ingredients
120 g Slices of Iberian ham
Directions
Heat the papillots in a dry pan over a medium flame.
Arrange the slices of Iberian ham on a plate and the herbs and flowers in individual bowls.
Allow the papillots to boil for 1 minute.
Serve the papillot by opening it with scissors. Finish adding the fresh herbs and flowers, and the slices of Iberian ham that will be placed with tweezers.
