Tapas dinner: gamberi e jamon e uova in cocotte

Fondamentalmente, mi piace mangiare.  

Gamberi e Jamon
Ingredienti per 2 persone:
4 gamberi
2 fette di jamon

Procedimento: 

Uova in cocotte
Ingredienti per 2 persone:
2 uova di quaglia
2 fette di chorizo
erba cipollina
sale


Procedimento: 
Tagliate le fette di chorizo a striscioline sottili. Disponete qualche pezzo di chorizo sul fondo delle cocotte, poi aprite un uovo di quaglia in ogni cocottina, spolverate con poco sale e completate con l’erba cipollina tagliata a rondelline sottili.
Disponete le cocotte in una teglia con poca acqua e fate cuocere in forno a bagno maria per 7-8 minuti a 190°.


English Version 
Shrimps and Jamon 
Ingredients: 
4 shrimp
2 slices of jamon


Direction: 
Shell the shrimp and cut the jamon slices in half on the short side.
Once you have the two ingredients, wrap the ham around the shrimp.
Arrange on a baking sheet and bake in preheated oven at 190°C for about 3 minutes, just long enough to warm the shrimp. Serve hot.


Eggs en ​​cocotte
Ingredients:
2 quail eggs  
2 slices of chorizo
chives
salt



Direction: 
Cut the chorizo ​​slices into thin strips. Arrange a few pieces of chorizo ​​on the bottom of the casserole, then open a quail egg in each casserole, sprinkle with a little salt and finish with the chives, cut into thin slices.
Arrange the casserole in a pan with a little water and cook in a bain marie in the oven for 7-8 minutes at 190 °C.