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Serrano Ham on Jellied "Menestra Cruda" - Jamôn serrano sobre menestra cruda gelatinosaTheWorldWideGourmet.com

Flavors of Spain

Total time: more than 2 hr

Preparation time: 20 minutes
Cooking time: About 5 hours

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:134.9 kcal

Proteins:9.1 g

Fats:6.8 g

Carbohydrate:4.5 g

Fibers:0.8 g

Sugar:1.2 g

Cholesterol:26.4 mg

Sodium:283.9 mg

Calcium:25.6 mg

Energy:1379 kcal

Proteins:93.1 g

Fats:69.3 g

Carbohydrate:46.1 g

Fibers:8.2 g

Sugar:12.6 g

Cholesterol:269.4 mg

Sodium:2901.8 mg

Calcium:261.8 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

serrano ham, in a single piece (dry ham)

1000

ml

pork stock

4

pig's feet (pork)

1

calf's foot (veal)

1000

g

veal shank bones

*For the pork stock

3000

g

pork trimmings and pig's feet

100

g

carrot, leek, onion and turnip

1000

ml

red wine

water

oil

salt and pepper

*For the menestra

1

carrot

1

turnip

1

stem of chard

4

green beans

0.5

bunch of spinach

4

tender almonds

4

cloves of garlic, pickled in vinegar

METHOD

  1. Cook the ham with the calf's and pig's feet in 4 liters (16 cups) water. Cook over very low heat for 4 hours, turn off the heat and let cool.
  2. Remove the ham and other ingredients.
  3. Degrease the broth and return to the heat. Reduce, skimming the surface, until only 800 ml (3 1/2 cups) remain. Set aside.
  4. Cut the ham into 4 x 4 cm (1 1/2") squares.

For the pork stock

  1. Brown the bones and trimmings with the vegetable base (carrot, leek, onion and turnip).
  2. Once nicely colored, add the wine. Reduce, then cover with water. Boil until reduced to 200 ml (3/4 cup).
  3. Strain and season to taste.

For the vegetables

  1. Blanch the spinach briefly and refresh in ice water. Liquefy in a blender and set aside.
  2. Cut the vegetables into very small dice. Blanch briefly and refresh in ice water. Set aside.

Finishing and presentation

  1. Sear the pieces of ham in a non-stick skillet and place them on a baking sheet under the broiler with the pork stock.
  2. Baste the ham constantly to caramelize it.
  3. Add the vegetables to the reduced ham stock, bring to a boil and blend in the spinach juice.
  4. Ladle into soup bowls and place the ham on top.
  5. Garnish with a clove of garlic and an almond on either side.

CHEF'S NOTES

Though a veteran of the gastronomic world, chef Pedro Subijana has not lost any of his passion nor his capacity to astound, year after year, with the freshness of his menu. His restaurant "A Saint-Sebastien," Akelare, is perched upon a mountain top and looks out over the blue of the Cantabrique and the green of the Basque prairies. His own highly personal take on menestra, in which he uses Iberian pork belly, combines the robust quality of this product with the freshness of vegetables and gelatin.



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