Recipes
Salmorejo with Idiazabal & Mascarpone Ice Cream with Crispy Iberico Ham
May
Salmorejo is a wonderful Spanish dish, from the region of Cordoba, usually served as a starter.
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.
