Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Stuffed Easter bread in a Spanish style
The dough is traditionally enriched with lard, and the filling of ham, chorizo, pork fillet and eggs really adds something extra - just what you need after the deprivations of Lent!
Photos Lena Staal
Food styling Gitte Jacobsen
Preparation time 40 minutes and one hour for rising the dough
For the dough
| Ingredients (6 servings) | ||
|---|---|---|
| 60 | ml | White wine |
| 120 | ml | Water |
| 30 | g | Room temperature lard |
| 1/2 | cube(s) | Yeast |
| 300 | g | Coarse-grained flour |
| 2 | piece(s) | Eggs |
| 1 | splash(es) | Olive oil |
| 1 | packet(s) | Saffron, ground |
| Salt | ||
| 1 | piece(s) | Raw egg for brushing |
For the filling
| Ingredients (6 servings) | ||
|---|---|---|
| 300 | g | Pork fillet |
| 150 | g | Air-dried chorizo, sliced wafer-thin |
| 2-3 | piece(s) | Hard-boiled eggs, peeled |
| 200 | g | Serrano ham, thinly sliced |
- In a small pan, heat the water, wine and lard with the crumbled yeast just gently enough to melt the lard and dissolve the yeast. Mix the flour with the eggs, saffron, olive oil, a pinch of salt and the warmed mixture in a dough bowl using a dough hook until you have a smooth and elastic dough.
- Place the dough in a container, cover with a kitchen towel and leave to rise for an hour.
- Cut the pork fillet into slices just under one centimetre thick, season delicately with salt and sear briefly in a very hot grill pan. Set aside.
- Then divide the dough into two parts and roll out thinly into a more or less rectangular shape using a rolling pin. It should be able to cover a baking tray almost completely. Line the baking tray with baking paper, place a sheet of pastry on top and cover tightly with the chorizo - leaving a gap of about three centimetres around the edge. Keep the leftover dough for later decoration! Cut the eggs into thin slices and spread them on top, then do the same with the fried fillet and ham.
- Finally, perforate the second pastry sheet with a few fork pricks to allow the air to escape during baking and place on top of the filling. Press down gently, fold in the ends of the two halves of dough and seal well so that they hold together when baking.
- Knead the leftover dough again and roll out thinly. Cut ribbons about one centimetre wide and cover and decorate the hornazo with them in a check pattern. Beat the raw egg in a cup and brush the dough with it. Bake in a preheated oven at 200 °C for half an hour and serve lukewarm.
