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Habitas kunquat cake fried with a higher oil

Wonderful

oil and a privilege to eat, and I owe my good and dear friend Fernando Rueda, professor of history and gourmet, author and tireless traveler in search of recipes from our land, of those recipes that are lost along the way, due to the sudden change in food and that is slowly pulling it from oblivion.
This entry is more typical of blog Malaga cuisine, but less known I wanted it here and so make known the wonderful work of Fernando Rueda, books like "The soup kitchen of Málaga" , "On the paths of Axarquia" The Collector "The kitchen Malaga" the tour guide and cultural "Málaga en route "....... and a little more this buenisimo oil.

Ingredients: 500 grs
. of habitats Málaga tender
250 grs. spring onion
100 grs. of extra virgin olive oil first cold press Cerro + 2 teaspoons
100 grs. of Iberian ham
2 sprigs of mint

do Mode:
First wash under the tap beans and onions to release their land they may have.
beans robs the ends and the strands but they are so tender they just have, and short on casters, 1 / 2 cms. approx.

Pongo virgin olive oil extra in the pan and when hot echo the rooms and leave a couple of minutes and then the onions, let them fry a few minutes.

And when they have taken a deep green color, I put the mint and covered the pan, over medium heat and the 10 minutes I have no need to add water, with the same steam that they release enough, I open the pan and leave over high heat 2 minutes to evaporate the water and oil left alone.

serving When I put the ham in the heat of the beans is tempered and is delicious and of course a good dash of that oil gives a wonderful flavor and smell amazing.