Χαμόν Ιβέρικο ντε Μπελόρα
Ισπανικό ζαμπόν Ιβηρικής φυλής 60 μηνών, σερβιρισμένο με ζεστό ψωμί ντομάτας και λάδι ελιάς Arbequina. Η απόλυτη ισπανική πολυτελής ορεκτική.
6 ingredients
6 steps
Ingredients
- 1200g Jamón Ibérico de Bellota (hand-carved)
- 24 slices sourdough bread, toasted
- 32 ripe tomatoes, halved
- 43 tbsp Arbequina extra virgin olive oil
- 5Fleur de sel
- 6Fresh rosemary sprig for garnish
Instructions
- 1Bring the jamón to room temperature 30 minutes before serving.
- 2Toast sourdough bread until golden and crisp.
- 3Rub the cut side of the tomato vigorously over each toast slice, leaving behind the pulp.
- 4Drizzle generously with Arbequina olive oil and a pinch of fleur de sel.
- 5Arrange hand-carved jamón slices over the bread or alongside on a warm slate board.
- 6Garnish with a sprig of rosemary and serve immediately.