Tomato, Jamón Ibérico and parmesan carpaccio
Iberian ham and Parmesan carpaccio is a delicatessen dish typical of Spanish gastronomy, easy to cook and with an excellent combination of flavors.
Do you want to learn how to prepare it? Enrique Tomás tells you step by step.
- 1 Tomato
- 50 g Jamón de Bellota 100% Ibérico - Pata Negra
- 20 g Parmesan cheese
- Olive oil
- Vinagre balsámico
- Fresh arugula
PREPARATION
1. Prepare all your ingredients to start cooking.
2. Thinly slice the tomato and place it in the center of the plate.
3. Pour a drizzle of extra virgin olive oil on top.
4. Place the extra thin slices of Iberian ham on top as you like.
5. Add a handful of fresh arugula leaves to give a green touch to the dish.
6. Sprinkle the thinly sliced cheese around the plate, also to your liking. Garnish with a drizzle of balsamic vinegar reduction to finish, and that's it!
