This recipe for today, with Serrano ham as the star ingredient, is great as a dish to share, or as an aperitif, on a summer night on the terrace or garden of your home. Super healthy, easy to make and tasty. The Jamón Pasión Blog makes it easy for you to enjoy with your family. In addition, buying an Spanish ham and having it hanging at home, takes away a lot of headaches, since you will always have it available to make sandwiches, tapas, and a lot of recipes.
What Spanish ham to buy for cooking.
It depends on the type of recipe you are going to make, you should use a different type of Serrano ham, but of course, we are not going to have 5 different hams at home at the same time. I recommend, for recipes where the ham is going to go through the pan or bake, a pork shoulder, which have more fat than the ham and that oil will release it when subjected to a high temperature, giving more flavor to the dish.
If it is for a cold or hot recipe but to place it on top in cubes, slices, etc. Once the dish is finished, I would opt for an Iberian bait or field bait ham. I would leave the 100% Iberico bellota pata negra hams only to eat them raw, cut at the moment or accompanying another cold ingredient, but I would never cook it.
The recipe for Mushrooms with Serrano ham step by step.
Normal mushrooms, in themselves, are a delight when they are filled with the ingredients that we like the most, imagine the Portobello mushrooms that, in addition, give more play because they have more space to fill as they are larger.
Ingredients for 4 people:
200 gr. feta cheese
120 gr. Serrano ham in very small cubes
80 gr. freshly grated Parmesan cheese
1 dessert spoon of oregano
1 dessert spoon of rosemary
1 dessert spoon of thyme
1 dessert spoonful of Spanish ground dry pepper (ñora)
1 tablespoons of extra virgin olive oil
1 tablespoon truffle oil
A few leaves of Young shoots, arugula or lamb's lettuce
8 giant Portobello mushrooms
400 ml. ham broth
A pinch of ground white pepper
a pinch of salt.
ELABORATION:
Cut the serrano ham and feta cheese into small cubes and put them in a bowl. Grate the Parmesan cheese and add it to the bowl along with the oregano, rosemary, thyme and ground red pepper. Finally add the extra virgin olive oil and the truffle oil and mix well. Set aside that elaboration.
Clean the Portobello mushrooms well and remove the stem.
Make a broth with bones and ham trimmings or just buy a broth box.
Put the mushrooms on a baking sheet with separation between them, without mounting. Cook them until they lose their water for 20 minutes at 170ºC.
Fill the mushrooms with the feta cheese, the ham and the spices that you had reserved. Dip them in the reduced ham broth, sprinkle the grated Parmesan cheese and gratin them in the oven, just the top until the cheese turns color.
FINISHING AND PRESENTATION:
On a tray or a plate with green shoots, lettuce or lamb's lettuce, place the mushrooms stuffed with cheese and serrano ham. Enjoy your meal!
Online Store of Serrano Hams at the Best Price.
At Jamón Pasión we offer you a wide variety of hams, all of the best quality and shipped directly from the natural drying rooms at their place of production.
In the store you can buy Serrano Spanish ham for your recipes, either in a whole piece or with the possibility that we will send it to you sliced in vacuum-packed envelopes of 100 gr, with its corresponding bones and cubes.
Remember that you can get the cheapest Iberico hams here, since there are no intermediaries.