Spring is here at last, and the end of the state of alarm! And with it more daylight and greener forests and The Iberian Pastureland is a type of ecosystem made up of ho... and trees in blossom and bar terraces open at last. Lots of colour everywhere, the market stalls are filled with new fruit, vegetables and pulses. At Enrique Tomás we also love spring for everything it means and because we can promote the use of our rich delicacy, Serrano ham (Jamón Serrano) or Iberian ham (Jamón Ibérico), in fresher and more attractive dishes by combining it with new ingredients: broad beans, peas, aubergines, avocados, melon, watermelon, etc. We give you some ideas and then it will depend on your taste, so let’s go!
Now is the season for broad beans, a cheap and delicious legume that combines perfectly with salted Jamón. We recommend Jamón Ibérico as it is a little juicier and adds to the dryness of the broad bean, but Jamón Serrano, is also good, if it is the one you have in the fridge.
Cook the beans for 25 minutes in boiling water. When they are ready, drain and set aside. If you don’t have time, you can buy the broad beans already cooked.
In a frying pan with olive oil, fry the previously peeled and chopped onion. When the onion begins to brown, add the Jamón. Stir and leave for a few minutes so that the Jamón releases its fat.
Add the broad beans, a little salt (don’t overdo it, don’t forget that the Jamón is already salty!) and mix again, leave for 5 minutes over low heat and eat.
So easy and yet so tasty! The perfect combination but instead of fried eggs we make scrambled eggs.
5 eggs, 1/2 glass of cooking cream, salt and pepper, a teaspoon of butter, 2 molletes or bread In the premises of Enrique Tomás when someone says the word..., Serrano ham is considered a premium ham that is at the top o...Chip is a thin sheet obtained with wood or metalworking tool..., a little parsley.
Put the 5 shelled eggs, half a glass of cream, salt and pepper and a little rocket in a bowl. Stir everything together until it sets well. Set aside.
Pour the butter into a hot frying pan. Then add the bowl with the egg-cream mixture. Stir until the eggs set and become solid. Turn off the heat and sprinkle the shavings on top so that the ham fat melts with the heat and all the flavours blend together.
In the meantime, toast the muffins or sliced bread a little. Once toasted, place the scrambled eggs with ham on top. Serve on a plate and add a little fresh parsley to decorate the dish. And ready to dig in.
An easy and quick dish, but no less appetising and imaginative and of course delicious, as we can add aromatic herbs such as basil, lamb’s lettuce, mint, other fruit such as blueberries, etc. to the melon with ham.
As a starter or as a snack, it is fresh and soft.
Gallia melon or Spanish melon, sliced Serrano ham, a basil leaf and grapes or other fruit (optional) and toothpicks.
We recommend the Gallia melon because it is easier to cut and smaller and also because it is a little more watery than the large and traditional one. But of course it is a matter of taste. Cut the melon into squares, wrap it in a slice of ham, put the basil eye on top and prick it with a toothpick. We can add some other fruit to give more colour, such as blueberries or grapes, as you prefer.
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