Jamon And Olives Recipes

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.

PAN DE JAMóN

Steps:

• Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
• If the pizza dough is sticky to the touch, lightly flour your work surface. Roll out the dough to a 12-by-16-inch rectangle that's about 1/8 inch thick.
• Shingle the ham over the dough, leaving a 1/2-inch border on the two short sides. Sprinkle the olives and raisins evenly on top.
• Starting at the long side farthest from you, roll the dough towards you into a log. Place it, seam-side down, on the prepared baking sheet.
• Beat the egg with a splash of water in a small bowl and brush generously over the log. Poke along the top of the log several times with a fork, without piercing all the way through the dough.
• Bake until the top is a deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice crosswise with a serrated knife and serve.

PAN DE JAMóN (VENEZUELAN HAM AND OLIVE BREAD)

Steps:

• Gather the ingredients.
• Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water and let stand for 5 minutes.
• Add 1 cup of the flour, the butter, and egg, and mix well using the dough hook attachment.
• Add the softened butter and another cup of flour and mix well.
• Add the remaining ingredients and knead until smooth, adding a bit of extra flour if the dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth.
• Place the dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk, about 30 minutes.
• Divide the dough in half. On a lightly floured surface, roll half of the dough into a large rectangle about 10 x 12 inches.
• Brush the dough with 1 tablespoon of the melted butter. Place half of the ham slices over the dough, leaving a 1-inch border all around.
• Sprinkle half of the raisins and half of the olives around over the ham.
• Tightly roll up the dough lengthwise starting with the long edge, sealing the last part of the dough to the roll with some water.
• Place roll, seam side down, on a parchment-lined baking sheet, and tuck the ends under slightly. Repeat with the other half of dough.
• Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush.
• Lightly cover the rolls with oiled plastic wrap and let rise in a warm place for about an hour.
• Bake bread at 350 F for 30 to 40 minutes, until golden brown.
• Remove from oven, and let it cool slightly before slicing.

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Steps:

• Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
• Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
• Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
• In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
• Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.

CLAMS IN OLIVE OIL WITH JAMON AND PINE NUTS

Steps:

• Heat the olive oil and garlic in a wide earthenware cazuela, a very large heavy skillet, or a wide casserole over medium heat. Add the pine nuts and ham and cook, stirring, until the nuts just begin to color, about 2 minutes.
• Add the clams, cover the cazuela, and cook until the clams open, 4 to 7 minutes depending on their size, shaking the pan occasionally. Discard any clams that don't open.
• Serve the clams directly from the cazuela or spoon them into bowls, adding plenty of the cooking liquid to each bowl. Sprinkle the parsley on top and serve with plenty of bread as a first course.

JAMON AND OLIVES

Steps:

• Slice the jamon as thinly as possible.
• Wash and drain olives.
• Serve with crusty bread.