Coca Mallorquina (Nashville & W40 Trial)
Grilled flatbread, caramelized black garlic onions, Mahón cheese, sobrasada, quail eggs
Server Description
Sobrasada is a soft, spreadable pork sausage seasoned with pimentón. It's not spicy but it's full of flavor and makes this flatbread stand out. Paired with melted cheese from the Island of Mallorca and quail eggs. We recommend breaking the quail eggs so you get a little bit of yolk with every bite.
pronunciation
KO KA - MY OR KEEN AH
runner description
Flatbread with Sobrasada sausage and quail eggs
Line up notes
allergies
Dairy
Egg
Gluten
–
–
Soy
ingredients
- Flatbread - 1 ea
- Black Garlic Onion - 3.5 oz wt
- Grated Mahon - 1.5 oz wt
- Sobrassada piece - 6 ea - (1 oz wt)
- Quail egg - 3 each
- Maldon salt - 1/4 tsp
sourcing
procedure
- Spread the black garlic onion evenly across flatbread coming about 1/4 inch from the edge
- Top with grated mahon evenly around the flatbread
- Distribute the pieces of sobrasada around the flate bread
- Crack the 3 quail eggs, placing one in the middle of the flatbread and the others on opposite sides
- Cook in oven at 425 degrees/high fan for 4 minutes
- Remove from oven and place on wooden board then cut into 6 triangle pieces
- Garnish with Maldon
critical control points
PACKAGING
Plateware