Have you been thinking lately, "What can I do to spice up my life?", and then you went to this blog for inspiration?
I offer you a new recipe I found, with a Spanish flair. That involves...
HAM.
In my opinion, the best freaking cured ham in the whole world, jamón serrano.
In Madrid, Matt models two of my many loves in life: wine + cured, salted meats (jamón serrano here).
I am not going to delve into too much detail about this cured-to-perfection morsel that has been made with love by Spanish hands over hundreds of years, with meat from free range, acorn-fed pigs, that melts in your mouth and might turn any innocent vegan granola eating girl into a sinful, lusty, carnivore.
Let me first start by giving credit to one of my favorite cooks, José Andrés. Yes, the famous Spanish, Tony Soprano-ish (but more feminine) cook who hosts the show "Made in Spain".
Recipe Ingredients:
-1 good-sized trout
- Two pieces of jamón serrano (if you can't find jamón serrano near you or don't want to spend the money on it, you can use Italian proscuitto, but if you come across a Spaniard do not dare to get into a jamón serrano vs. proscuitto debate because it will get ugly.)
- Pinch of salt (and more to taste)
- Spoonful of extra virgin olive oil
Steps:
1. Take off the head and gut/clean the trout
2. Put the two pieces of jamón serrano or proscuitto inside and season the inside and outside with salt.
3. Heat the olive oil up in a frying pan on medium heat
4. When the oil starts to simmer, put the trout in the pan. Cook each side for three minutes.
5. Now share with friends! Serve by cutting the trout in four pieces, and add more salt to taste if you want.
¡Salud!
I offer you a new recipe I found, with a Spanish flair. That involves...
HAM.
In my opinion, the best freaking cured ham in the whole world, jamón serrano.
In Madrid, Matt models two of my many loves in life: wine + cured, salted meats (jamón serrano here). I am not going to delve into too much detail about this cured-to-perfection morsel that has been made with love by Spanish hands over hundreds of years, with meat from free range, acorn-fed pigs, that melts in your mouth and might turn any innocent vegan granola eating girl into a sinful, lusty, carnivore.
Let me first start by giving credit to one of my favorite cooks, José Andrés. Yes, the famous Spanish, Tony Soprano-ish (but more feminine) cook who hosts the show "Made in Spain".
Recipe Ingredients:
-1 good-sized trout
- Two pieces of jamón serrano (if you can't find jamón serrano near you or don't want to spend the money on it, you can use Italian proscuitto, but if you come across a Spaniard do not dare to get into a jamón serrano vs. proscuitto debate because it will get ugly.)
- Pinch of salt (and more to taste)
- Spoonful of extra virgin olive oil
Steps:
1. Take off the head and gut/clean the trout
2. Put the two pieces of jamón serrano or proscuitto inside and season the inside and outside with salt.
3. Heat the olive oil up in a frying pan on medium heat
4. When the oil starts to simmer, put the trout in the pan. Cook each side for three minutes.
5. Now share with friends! Serve by cutting the trout in four pieces, and add more salt to taste if you want.
¡Salud!
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