Región CUYO Tapas/Entradas

CURED HAM WITH BLACK OLIVES COMPOTE WITH GOAT CHEESE CRUNCH

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.

CURED HAM WITH BLACK OLIVES COMPOTE  WITH GOAT CHEESE CRUNCH

Ingredientes

for 4 portions

4 slices

CURED HAM

100 g.

GOAT CHEESE

100 g.

BLACK OLIVES

n/a

SALT AND PEPPER

20 g.

BUTTER

50 g.

WHITE PART OF THE LEEK

10 g.

SUGAR

20 cc.

RED WINE

Procedimiento

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.

** Presentation**

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.

El dato: OLIVES

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”,

Gastronomía Regional Argentina

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