Spanish Ham with Olives and Oranges
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Martha Stewart Living, July/August 1995
- Yield Serves 4
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Ingredients
- 2 oranges
- 1/4 cup imported green olives, such as Provencal, pitted
- 1/2 small shallot, sliced into very thin rounds
- 1 tablespoon olive oil
- 2 tablespoons fresh orange juice
- 1 teaspoon sherry vinegar
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- 1 round loaf of country bread (about 1 pound and 10 inches in diameter)
- 8 very thin slices serrano ham (about 2 ounces)
Directions
- Remove zest from a quarter of 1 orange, cut zest into very thin strips, and set aside.
- Cut away peel and pith of oranges and separate segments, removing white membranes. Cut segments into 1/2-inch pieces, and place in a small bowl. Coarsely chop olives, and add to oranges. Add shallot, olive oil, orange juice, vinegar, salt, and pepper; toss to combine.
- Cut bread into four wedges. Split one wedge crosswise with your hands (set remaining bread aside for another use), separating the top and bottom crusts. Tear each half into four chunks, and arrange on a serving plate. Place a slice of ham, folding or rolling it if necessary, on each piece of bread, and spoon about 1 tablespoon of the orange mixture on top. Sprinkle with zest, and serve.
You must cook this piquillo peppers with codfish cream (brandada de bacalao).
It's delicious.
Glòria
Regards from Barcelona
Visca Catalunya independent
You must cook this piquillo peppers with codfish cream (brandada de bacalao).
It's delicious.
Glòria
Regards from Barcelona
Visca Catalunya independent
This recipe is exactly what I am looking for. I think serving <a href="http://www.lindsayolives.com">olives</a> as an appetizer for your family dinner adds such a nice touch. A friend of mine suggested that I check out http://www.lindsayolives.com They offer a huge selection of many olives and also they suggest so many great recipes.