Ingredients

Tomato cream and Iberico Ham

80 g Iberico Ham

160 g very ripe tomatoes

20 ml olive oil

Sandwich

bread for toasting

tomato cream and Iberico Ham

slices of manchego curado cheese

crunchy Iberico Ham

Preparation

For the cream

Peel tomatoes and cut them into pieces eliminating the seeds. Put them into a blender's jar.

Cut Iberico Ham into small pieces leaving out those which may be hard or dry. Blend together with the tomatoes until you obtain a cream.

Add olive oil while still blending until mixture is emulgated. Set aside.

For the crunchy ibérico

Pre-heat oven to 180C.

Extend a sheet of paper or silicon on the oven tray and put the slices of Iberico Ham on top. Cover with another sheet and put a weighton top. Keep this at 180 C for 10 minutes or so.

Then check if the slices are crunchy but not dry, so they won't break when we use them.

For the sandwich

Toast the bread and cut in half.

On each half, put a layer of your tomato cream, on top a thin slice of queso manchego curado y cortado and finish it off with a slice of Iberico Ham!

Per sucar-hi pa

Ingredients ( 6-7 )

1 big onion

2 teeth of garlic

250 gr. porcini (cepes)

200 gr. Iberico Ham tacos

Extra virgin olive oil

Dough for turnovers

Preparation

Cut the onion into juliennes. Cut garlic into small pieces. Clean mushroom well and slice.

Add a good helping of oil to the pan and add onion and garlic. Brown, and add the mushrooms.

As mushrooms lose a lot of water, make it absorb.

Once the water is evaporated, add tacos de Iberico Ham until they brown. Once brown, set aside and pass through a strainer to separate from the fat.

Roll out dough and extend the stuffing on half of the dough. Flip over the other half and close well with a fork. Paint with the remaining oil.

Perforate dough various times with a fork to make the air leave and put the turnover into the oven for 20 min at 180º C.

Enjoy!

La cocina de Virtu

BROKEN FRIED EGGS WITH IBERICO ACORN HAM

Ingredients for 2-3 persons

- 2 medium-big size potatoes (1 for every extra person)
- 2 eggs 
- 80 gr of Iberico Acorn-fed Ham (shaved better)

Preparation method 

Peel and cut the potatoes in small square sheets as if you were preparing a Spanish omelette.

Fry them in a pan with plenty of Olive Oil ( they have to be completely covered by the oil ) until they are ready.

The fried potatoes must be soft and well fried but never harsh.

Once they are ready take them out of the pan and put them on a big plate.

Inmediately, fry two eggs in the same oil taking care that the yolk is liquid.

Put the eggs over the fried potates and cut them with a fork and a knife. You have to cut them in small pieces and moved them together with the potatoes.

Take then the shaved Iberico Acorn-fed Ham over the potatoes and fried eggs . We can mix it all , but beware: this is not a mess.

Eat it inmediately.

The olive oil you use for frying the potatoes and eggs can be kept for some other recipes, don´t throw it away.

It is very important to use olive oil ( virgin better ) in order to feel the special taste which gives to the potatoes and the eggs, which combined with the iberico acorn-fed ham is really incredible.

A simple and quick recipe which is really delicious.

Any leftovers from your grill - party with marlin or flying fish? 

Yellow or blue-fin are fine, too. 

Here's how to get rid of them in the most delicious way. 

Slice onion, add bell peppers (preferably yellow or red, i.e. ripe ones, no green, unripe), some summer 

squash (zucchini) in stripes, a sliced cuaresmeño chili pepper (unpickled jalapeño), not too sweet 

applesauce (if really sweet, add some citric acid), Asian fish sauce, soy sauce (regular and dark mushroom flavored), and start to heat gently. 

Put up pasta (preferably short, sturdy sizes) to boil in the meanwhile. When the pasta is ready, add itto your 

vegetables from above. At the same time, add the shredded fish, and some strips of –right, Pata Negra Iberian

Ham. 

Toss well to mix, but don't cook anymore and serve. No cheese required! 

Roman Ivanovich Herrle

Scientific Gourmet