Food

Jamon Iberico y Ceps

This is a hedonistic version of a great tapa from southern Spain.  I had the end of a leg of Jamon Iberico to finish off, its far too good to throw out but a bit hard to slice without loosing a finger.  You can make this dish with jamon serano and field mishrooms and its great but this is something else.  You can occasionally get these end bits of Jamon from a deli, so next time you're in at Casa Iberica ask if they have any.  However this is about $40 worth of Jamon Iberico, so not cheap. Also I've had to use dried ceps/porcini mushrooms as they aren't available locally grown and fresh.  If you can get them use them. 

No photos on this one, I made it quickly and ate it before I though of getting a shot.

What you need 

• The stubby end of a jamon (or just a thick slice), cut into small cubes,
• 2 mid sized fresh mushrooms, cut into small cubes,
• 3 good sized slices of dried ceps/porcini mushrooms,
• 15mls cream,
• 40mls milk,
• Garlic breadcrumbs,
• Parsley, and
• 3 tablespoons of some very good EVOO.

What to do: 

• Add the milk, cream, dried mushrooms and jamon to a pot and heat until just before it boils.  Turn the heat off and leave it for 10 minutes.
• Fry up the fresh mushrooms and add to the mix, returning the pot to a low heat for 3 mintues.  Careful on the seasoning, it will already be quite salty.
• Put the mixture in a small bowl, add the EVOO and garnish with parsley and bread crumb.
• Serve with plenty of crusty bread.

What to drink: Fresh manzanilla.