Showing posts with label jamón. Show all posts
Showing posts with label jamón. Show all posts

Tuesday, November 13, 2012

Ham and leek pie

So you are going to a dinner party this week-end and you do not know what food to bring? Here is an idea: you can serve at room temperature if needed, and if you serve it warm then it's really tasty.

1 puff pastry
2 medium-small leeks
100 g cooked ham (choose a good quality one, cut into thin slices)
70-80 g mid-ripe cheese
1 egg
1 knob of butter, salt and pepper

Turn on the oven to 175-180º C.
Clean the leeks, cut the white and light-green part in thin slices, and  saute 10 minutes on a low flame with the knob of butter; add a bit of water if needed.
While the leeks merge with the butter in a tasty and perfumed combination, dice the chees and cut the ham in narrow strips. Beat the egg lightly with a fork and mix with the ham, the cheese and the leeks. Add salt and pepper to taste.
Lay the puff pastry on a mold and perforate it with a fork, pour the mix in and cook for 25-30 minutes.


Tuesday, September 18, 2012

Zucchini and ham risotto


While I am trying to figure out what to cook today, I will tell you what I cooked yesterday ;)

Ingredients (serves 2 people):
50 - 75 cl vegetable broth
1/2 white onion
1 zucchini
ham (or speck) shavings
1/2 glass white wine
rice for 2 people (I put 4 good handfuls)
Parmesan and butter for the mantecatura
olive oil, salt and pepper

Warm up the broth (in case you stored it in the freezer) or prepare it with half a vegetable broth dice. Chop the onion and sauté the onion with two spoonfuls of olive oil. While the onion sautés,  grate the zucchini with a grater with big holes, and add it to the onion. Leave it cooking for a few minutes, add the rice, toast it and then pour in the wine. When the wine has evaporated, turn the heat down, add some broth and stir...and stir...add a bit more broth and stir...etc. etc., until the rice is almost ready. Now add salt and pepper, and turn the heat up a bit to remove the excess water. Do the mantecatura with some butter and grated Parmesan to your taste and, finally, add the ham/speck shavings.

That's it, buon appetito! ;)

Sunday, September 9, 2012

Zucchini, ham and cheese rolls

Nothing is better than a picture to introduce them:

Ingredients (for 9 rolls):
1 sheet of puff pastry
100g approx. of medium-hard cheese (if it already comes in slices, you'll save time)
a few slices of ham or (if you can find it) speck
1 zucchini
1/4 onion or, alternatively, 1 shallot
salt, pepper, extra-virgin olive oil


Chop finely the onion, and put it into a pan with a tablespoon of extra-virgin olive oil.
Grate the zucchini with a grater with big holes, and sauté it together with the onion for some 5 minutes. Add salt and pepper.

While the zucchini is cooling down, cut some cheese in thin slices (if not already cut) and cut the ham or speck in smaller slices. Unroll the puff pastry on a baking sheet, and distribute the zucchini, the ham/speck and the cheese over it. It needs to be well distributed to be tasty, but you do not need to cover every corner of the puff pastry!! Roll it as tight as possible, and cut the resulting roll in cylinders approx 4cm thick.
Put each cylinder in a muffin mold, and bake at 170ºC for 30 minutes, or until they are golden (the temperature and the minutes are at the discretion of your oven).