Mercado de San Martin

Recipe: SHOT OF PAN CON TOMATE Y JAMON

Ingredients:

  • Tomatoes (for 2.5-4L of infusion) 5 kgBread crust
  • Salt
  • Extra virgin olive oil
  • Jamón 10 g

Instructions:

  1. Using a blender, process the tomatoes in batches of 2 kilograms or smaller. Season lightly to let it sweat; put 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. Freeze the infusion and set aside.
  2. Bake the bread crust and break it into several small pieces.
  3. Cut the jamón into very thin slices.
  4. To plate, put the tomato juice in a shot glass, add a splash of olive oil, and then put the bread crust over it. Next to the shot, add a thin slice of jamón.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)