Tartar of 100% Iberian acorn-fed acorn-fed ham and organic eggs

A healthy, easy and quick recipe that will surprise your guests. Just select one of our 100% acorn-fed Iberian hams to prepare your dish and success will be guaranteed. 

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INGREDIENTS (for 4 people):

• 4 organic or free-range eggs
• 200 grams of sugar
• 300 grams of fine salt
• 400 grams of acorn-fed Iberian ham (very cured, such as the shank area)
• 20 grams of gherkins in vinegar
• 8 capers
• 100 grams of spring onion
• 10 grams of Dijon mustard
• 5 grams of old mustard
• Premium Extra Virgin Olive Oil - Elizondo Nº 3
• Reserve dry wine vinegar
• 15 grams of Iberian pork lard
• Ground black pepper

 

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PREPARATION:

Preparation and curing of the egg yolks:

Mix the salt and sugar very well, reserving half of it, and leave the egg yolks to rest on the mixture, covering them well with the reserved part. After 18 minutes, use a spoon to put the yolks in a bowl of water without breaking them and remove any salt and sugar. Then place the yolks on kitchen paper soaked in Extra Virgin Olive Oil to prevent the yolks from sticking to the paper and breaking.

Preparation of the acorn-fed ham tartar:

Chop the acorn-fed ham into brunoise (very small cubes, approximately 1-2 mm thick) to obtain a grainy texture, ideal for a surprise, and set the chopped ham aside. Brunoise the spring onion, gherkins and capers and season with a dash of dry wine vinegar, the two mustards (Dijon mustard and old mustard) and a dash of EVOO.

To serve, mix the acorn-fed Iberian ham granules with the prepared dressing and the lard, season with salt and add a pinch of ground pepper. Use a round mould to shape the prepared tartar and, once it has been removed from the mould, place a cured egg yolk in it, taking care not to break it, sprinkling it with a few drops of EVOO to enhance its shine.

Decoration and plating:

It is recommended to serve with spiced bread toasts. We can buy them ready-made or make them ourselves with very thin slices of bread (3 mm approx.) baked at 150º for 8 minutes.

To decorate the plate we can use the prepared toasts, placing one or two next to the tartar and a caper in a flower shape next to the tartar or on top of it.

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Author/Chef: Xanty Elías (1 Michelin star)
Restaurant: Acánthum (Huelva)