Pata Negra: Serial recipe by Maison Dehesa – AXYON
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1ST RECIPE: THE PATA NEGRA ARTICHOKES, IBERICO BELLOTA HAM AND SALSA SAUCE Preparation time : 30 min. Difficulty level: 2/3 For 2 people : 200g of Iberico de Bellota ham / 500g of artichokes / 40cl of cooking water / olive oil / 15g of flour / 1 clove of garlic / parsley / salt ARTICHOKES Plunge the artichokes into a pot of boiling salted water. Cook for 16 mins. Clean them, cut them into quarters and set aside. SAUCE SALSA In a saucepan, pour the olive oil and minced garlic. Add the flour and dissolve it in the oil. Add the cooking juices of the artichokes, the salt and stir until a homogeneous sauce is obtained. DRESSAGE Heat the salsa sauce and dip the artichoke quarters in it. Add the chopped parsley and garnish with slices of Iberian ham.
1ST RECIPE: THE PATA NEGRA ARTICHOKES, IBERICO BELLOTA HAM AND SALSA SAUCE Preparation time : 30 min. Difficulty level: 2/3 For 2 people : 200g
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Garum Haimatum: Serial recipe by Maison Dehesa – AXYON
Iberico Ham Pata Negra Shoulder, 50% Iberico Breed, Imported from Salamanca, Spain Produced by Jamones Blázquez in Guijuelo, Salamanca, Spain, Cured
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Iberico Ham Pata Negra Shoulder Cured for 15 Months, 50% Iberico Breed, 13 Pounds, 20-25 Servings + Ham Holder + Carving Knife Set + Guide
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Journal – AXYON
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Iberico Ham Pata Negra Shoulder Cured for 15 Months
Sierra de Codex 100% Ibérico Acorn-Fed Ham, our PATA NEGRA, is the top rating ham corresponding to our Ibérico Products. It is obtained following the
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PATA NEGRA. Sierra de Codex 100% Ibérico Acorn-Fed Ham
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Käsknöpfle - Recipe from Liechtenstein
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Jamón Ibérico and Jamón Serrano are two famous Spanish hams
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Sonora - Pati Jinich
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Dehesa Cordobesa Jamon Iberico de Bellota Pata Negra – per 1/4 lb
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Pata Negra House
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Iberico Ham Pata Negra Shoulder Cured for 15 Months