crema de castañas con jamon

Chestnut cream with Iberian ham

We might be used to eating chestnuts on their own without much adornment, but if you love the flavor of chestnuts, now that it's the season, you'll definitely want to try making this delicious recipe that will blow you away with its simplicity and taste.

In this recipe, we're going to use 2 very typical ingredients: chestnuts and ham. On one hand, we have the timeless product, Iberian ham, and on the other, chestnuts, which are in season.

These two chosen ingredients, along with the aroma of thyme, make this dish aromatic with a touch of sweetness that contrasts with the intense flavor of Iberian ham, found both in the broth and as cubes.


Ingredients

 


Ingredients

  • 200g of chestnuts (once peeled)
  • 1/2 leek
  • 1 small onion
  • 650g of ham broth
  • Extra virgin olive oil
  • Black pepper
  • Thyme
  • Salt


To Serve

  • 80g of Iberian ham cubes
  • 2 peeled chestnuts
  • Fresh chives
  • Extra virgin olive oil


elaboracion-crema-de-castana
  1. Start by peeling and cutting the onion and leek into julienne strips, then set them aside. Next, peel and thinly slice the raw chestnuts, adding them to a pot and sautéing them over low heat. Once they're golden brown, remove them from the pan and set them aside.

  2. At this point, if you have the Iberian ham cubes in the fridge, take them out to ensure they have all their oils ready for plating.

  3. In the same pan where we sautéed the chestnut slices, add the leek and onion, along with a pinch of salt.

  4. Once the onion and leek are softened, add the chestnut slices that you've previously seasoned with pepper, salt, and thyme. Mix everything and add the broth. It's worth mentioning that homemade ham broth will have a stronger flavor.

  5. When the broth starts boiling, reduce the heat and wait for 30 minutes until the chestnuts soften. Keep in mind that if you've pre-boiled the broth, the cooking time will be shorter now. Once the chestnuts are tender, blend them to achieve a creamy texture.

  6. Finally, plate the chestnut cream in a deep dish and place the Iberian ham cubes and sautéed chestnut slices in the center. For the final touch, sprinkle the chives evenly over the dish. Finish by drizzling a few drops of extra virgin olive oil over the cream.


You'll notice that we use little salt in this recipe due to the use of Iberian ham, found both in the broth and the cubes.

Iberian ham is a product that's made with salt, time, and care over a period of about 2 years, allowing the salt and oils to distribute evenly and intensify its flavor. Need more Iberian ham cubes? Visit our online store!

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