Pan con Tomate y Jamon, as a Shot

Ingredient Amount
Tomatoes, fresh
Crusty bread
Salt
Olive oil
Jamón Serrano or Iberico

Method

  1. Using a blender, process the tomatos in batches of 2 kilograms or smaller. Season lightly to only let it sweat, then put it in a sieve for one day, pressing it from time to time to obtain the juices. The result must be a yellowish transparent water with reddish dregs. Refrigerate until ready to use.
  2. Toast the bread crust and break only the outside crust into several small pieces, less than 1 cm.
  3. Cut the jamón into very thin slices.
  4. To plate, put the tomato juice in a shot glass, add a layer of olive oil, and then put a pinch of bread crust crumbs over it. Next to the shot, add a thin slice of jamón.

Additional tips

Recipe credit: Jordi Vilá, as presented at the 2008 World of Flavors Conference. Published with permission of the author. All rights reserved

© 2017 The Culinary Institute of America