Jamones Sin Fronteras

Salmorejo is a wonderful Spanish dish, from the region of Cordoba, usually served as a starter.

2oz Sliced Iberico Ham

Idiazabal Ice Cream

3.5oz Idiazabal Cheese

3.5oz sugar

8.8oz mascarpone cheese

8.8oz Greece yogurt

Salmorejo

1 garlic clove

35oz ripe tomatoes

1 teaspoon salt

7oz bread

1oz white wine vinegar

1/4 cup Extra Virgin Olive Oil

Preparation

Idiazabal Ice Cream

Place Idiazabal cheese in a blender. Blend for 15 seconds.

Add sugar, mascarpone cheese and greece yogurt and blend for 1 minute.

Reserve in a hermetic container and freeze for 6 hours or until the ice cream is fully frozen.

Once is frozen blend it again during 20 seconds so the ice cream is really creamy. Put it again in the hermetic container and reserve  it in the freezer until you need it for serving.

Salmorejo

In a blender, puree the chopped tomatoes with the bread, garlic and sherry vinegar at high speed until it is very smooth, about 1 minute. With the blender 
on, drizzle in a 1/4 cup of Extra Virgin Olive Oil until it is fully incorporated. Season 
with salt. Cover and refrigerate until the soup is cold enough, at least 30 minutes.

Crispy Iberico Ham

Place the ham slices on a plate lined with paper towels, and also cover with paper towels to absorb the moisture.

Heat in the microwave for 1 minute at high power until crispy.

Chopped Iberico Ham

Presentation

Serve Salmorejo in individual soup bowls,  add a scoop of Idiazabal ice cream (you can use couple spoons) and spread or decorate with crispy Iberico Ham. Serve immediately and enjoy the crazy mix of amazing flavors you’ll find in this tapa.

Idiazabal Cheese

❄️ Perishable

$19.95

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Sliced Iberico Ham 2oz by Fermin

$24.53

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