Arnold
Lara MPerfection? It’s called Jamon Iberico!
September 3rd 2007 05:58
As many foodies who have travelled to Europe will be aware, Jamon Iberico has long been regarded as the bees knees of cured meat in the culinary world. It has only been one year since Australia has welcomed this taste phenomenon into mainstream food culture and it seems like out of nowhere, every restaurant and bar worth their salt have jamon on their menu, often served plain accompanied with bread. The first time I tried jamon was in 2005, when I was living in London. One of my flatmates was Spanish, and after a night of clubbing we came home for a midnight snack before heading to bed. While everyone else was pigging out on toasted vegemite sangers, Laura my Spanish roommate was savouring these elegant little mounds of jamon (which at the time I thought was prosciutto) on toasted ciabatta. Curious and hungry, I had a bite of Laura’s sandwich and I was in love. And I have been ever since. Jamon is now widely available in many fine food providores; I get mine from David Jones Food hall or Simon Johnson in Pyrmont.
Below is the recipe for Laura's sandwich, whcih i think is the best way to eat jamon. The nutty extra virgin olive oil and the refreshing acidity of tomatoes bring out the flavour of jamon, elevating the salty, rounded smokiness of jamon to dizzing culinary heights.
Ingredients:
- sliced white bread, preferably ciabatta
- extra virgin olive oil, preferably spanish and organic
- 2-3 slices of thinly sliced jamon iberico or jamon seranoo
- 1 vine ripened tomato
Method
Toast the bread under the grill just on the one side. Cut the vine ripened tomato in half and rub it on the ungrilled side of the bread, squeezing out the juice from the tomato and making sure it soaks into the bread. Cut the other half of the tomato into thin slices. Spread a small amount of olive oil on the toast, layer the jamon and tomato slices on top and finish with a small drizzle of olive oil. Enjoy at any time of the day or night.
Below is the recipe for Laura's sandwich, whcih i think is the best way to eat jamon. The nutty extra virgin olive oil and the refreshing acidity of tomatoes bring out the flavour of jamon, elevating the salty, rounded smokiness of jamon to dizzing culinary heights.
Ingredients:
- sliced white bread, preferably ciabatta
- extra virgin olive oil, preferably spanish and organic
- 2-3 slices of thinly sliced jamon iberico or jamon seranoo
- 1 vine ripened tomato
Method
Toast the bread under the grill just on the one side. Cut the vine ripened tomato in half and rub it on the ungrilled side of the bread, squeezing out the juice from the tomato and making sure it soaks into the bread. Cut the other half of the tomato into thin slices. Spread a small amount of olive oil on the toast, layer the jamon and tomato slices on top and finish with a small drizzle of olive oil. Enjoy at any time of the day or night.
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