Cured ham, especially Serrano ham, is part of the history of Spain as one of the essential elements of its cultural context, probably since the times of the ancient Celts, for which the pig was a basic product in their diet, reaching even to be considered an object of worship.
Later, the Romans, respectful of the cultures and traditions present in the territories that they incorporated into their Empire, incorporated it into their culinary habits and even created coins in the shape of a ham tip. During the Middle Ages and the Modern Ages, pork continued to be consumed in abundance, in the form of meat or sausages, due to the ease of its breeding, the omnivorous nature of its diet and the speed of its reproduction. In fact, the slaughter of the pig has been, throughout Europe, one of the great social festivals of the rural world.
Finally, Serrano ham reached its splendor in the 19th century and the first half of the 20th, thanks to the development of the technique of preparing meat products, all of which was driven by industrialization and the liberalization of European trade. And more recently, in 1990, the most important companies in the Spanish meat sector were grouped together in the Consorcio del Jamón Serrano Español is a voluntary association of Spanish companies united with the aim of homologate an exclusive and high quality Serrano ham, a product so versatile that also in the kitchen gives rise to dishes as tasty as this Consortium cover, a recipe offered by Consorcio Serrano.
Town bread with ham, zucchini and piquillo cream
INGREDIENTS
For 4 people
- 4 slices of village bread
- 4 slices of Serrano ham
- 4 piquillo peppers
- 1 zucchini
- black olives
- Oil
- Salt
ELABORATION
On the one hand, we crush the piquillo peppers with a little oil and salt, until we obtain a mixture with a creamy texture.
On the other hand, we clean the zucchini, cut it into slices, and sauté them in a pan or grill.
At the time of assembling the dish, we spread the bread with the cream of piquillo peppers, we put a slice of zucchini and a slice of Serrano ham and, finally, we season the cover with olive oil dressing and chopped black olives.
Town bread with ham, zucchini and piquillo cream
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Recipe name
Town bread with ham, zucchini and piquillo cream
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