Mushrooms with egg yolk and ham pepitorial, octopus and ham croquettes, or oily and creamy maple mascarpone and Genoese desserts are some examples. versatility Iberian ham in the gourmet kitchen.
Chefs Miguel Ángel de la Cruz (La Botica de Matapozuelos, Valladolid), Margaux Baju (Poliche, Paris) and German Christian Sturm-Willms will be in Madrid this Tuesday Culinary possibilities beyond the usual taste of freshly cut and on-plate Iberian hamIn an action organized by the Iberian Pig Interprofessional (ASICI) with support from the EU.
This variety of textures and cooking methods The amount of this product was revealed in some of De la Cruz’s detailing mushrooms, which included free-range egg yolk and pepitoria with Iberian ham, accompanied by ham bread and Castilian soup pastry with ham.
Baju chose shavings of Iberian pork cheek confit, black garlic and Iberian ham butter and a Genoese dessert with ham fatcreamy maple mascarpone, boiled quince and buckwheat ‘crumbled’, while Sturm-Willms suggested a croquette with octopus and ham, and miso and Iberian oil soup.
It’s about the campaign “Europe’s ambassadors to the world Iberian hams from Spain”. excellence as a universal product and with numerous gastronomic possibilities in cuisines around the world,” the establishment states in a note. Miguel Ángel de la Cruz, “endless possibilities as it allows full use of the piece in the kitchen, from sliced to butter, “which can be used in different stews or even in a mayonnaise” and bone, which is an ingredient for “great broths.”
For French chef Margaux Baju, “it’s so durable and strong The final touch that turns any meal into something memorable for the senses”, Christian Sturm-Willms is aware that “a jewel of Spanish gastronomy” due to its quality, Iberian ham has become a regular ingredient in his kitchen, as its versatility and adding a “special touch” to his dishes.
Paris, Hamburg and Mexico City have already hosted such events, where chefs promote various culinary uses of ham.