Hams cured at the air of Cuyo, are tasted alone or, like in this recipe, with a black olives compote with goat cheese crunch and a very good wine.
for 4 portions
SALT AND PEPPER
WHITE PART OF THE LEEK
Cut in small cubes (Bernoise) the white part of the leek and toss 5 minutes with butter, Then add sugar, the sliced olives, season, continue cooking 5 minutes and pour red wine. Cook about 10 minutes till completely cooked, Grate the goat cheese, cook both sides in a non-stick fry pan, till it turns crunchy.
1st option: Make a roll with the slice of cured ham, fill with compote and serve on the goat cheese crunch.
2nd. Option: Serve on a spoon the compote and the ham in threads and the cheese crunch in the upper part of the piece.
There are many kinds of olives. Each one gives a particular flavor to the fruit. The most known in Cuyo are the “Arauco”, although there also are many others types, like “picual” or “manzanilla”,
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