By  Kisko Garcia .Restaurante Choco (Córdoba)

To speak of tapa  means to speak if high quality gastronomy. For one of the youngest chefs in Andalusia the secret is, without a doubt, the quality of the ingredients.

Ingredients: broad beans · 2 charlottes · 3 spearmint leaves ·a tablespoon of extra virgin olive oil · a yolk from a free-range egg · 2 slices of Iberian bacon · 200 gr. top-quality cod · a tablespoon of salt · a tablespoon of pepper · a black Périgord

Preparation Lightly fry the charlotte in extra virgin olive oil. Add the beans along with the spearmint. Add salt and pepper to taste. Confit the cod in oil for 6 minutes at 65 degrees. Cut the fresh bacon in very fine sheets. Lay them out in a cross and surround the egg yolk with them. Place the beans in the center of the plate. Add the cod confit slices and the softened egg yolk wrapped in bacon. Decorate it with a flower and top it off with grated truffle.

More recipes by  Kisko Garcia .Restaurante Choco (Córdoba)