NEW ARAGON CUISINE RECIPES ~Nº
2~
This recipe was created while thinking about the wonderful reminds that bring
to my taste the smoothness of Teruel cured Ham. This cured Ham combined with the
deep flavor of the high Aragon wild Mushrooms and the spicy sweetness of the Onions
from Fuentes, bind a combination of aromas that joined with a Somontano Rose Wine
make a unique combination.
"Carpaccio" of Teruel cured Ham
Served with Wild Mushrooms from the high Aragon mountains and
Onion Salsita from Fuentes.
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Ingredients for 2 people:
Carpaccio
Teruel cured Ham….....................................300 grm
Wild Mushrooms
High Aragon Mushrooms..............................200 grm
Garlic clove................................................. 1 pcs
Salsita
Sweet Onion from Fuentes............................1 pcs
Riped Tomato.............................................. 1 pcs
Fresh Thyme & Parsley………........…..…...1 string each
Red Wine Vinegar………......…………….. 1 tea spoon
Jalon Valley Olive Oil…………..........……..1 tea spoon
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Recipe:
Slice the cured Ham into very thin slices and lay them over the plate, cover
it and keep fresh.
To make the Salsita cut the Onion finely and mix it the
Tomato diced and fresh Thyme & Parsley chopped. Season and add the Vinegar and
Oil. Mix well and serve chilled.
To serve the dish we should sautee first the Wild Mushrooms
with little chopped Garlic.
Season and drop over the cured Teruel Ham. Spread the Salsita around and serve.
This dish matched with a Somontano Rose Wine is without
doubt the best combination to enrich these Aragonese flavors
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with my best flavors ···
Cesar Liesa
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