Spring is here, and to celebrate it we propose three unmissable recipes with seasonal products combined with our excellent César Nieto Iberian shoulder ham. You will love them!
Asparagus wrapped in Iberian Shoulder
Ingredients for 2 persons: 1 bundle of wild asparagus, 100 gr. of sliced César Nieto Iberian shoulder, 80 gr. of cream cheese, olive oil.
Preparation: Wash the asparagus and break them to remove the hard part. Place each one on the end of half a slice of shoulder, place a teaspoonful of cream cheese on the end and roll up. Place the asparagus in a dish with a little olive oil and bake in a preheated oven until the asparagus is cooked and the shoulder has taken on a nice color. Remove from the oven and serve hot.
Eggplant rolls, Iberian shoulder ham and tomato jam
Ingredients for 2 persons: 1 large eggplant, 8 slices of César Nieto sliced Iberian shoulder, half a roll of goat cheese, tomato jam, oil, salt.
Preparation: Wash the eggplant and cut into 8 thin slices, put in a large bowl with water and salt for an hour to lose the bitterness. Then drain and dry with a clean cloth and roast in a pan with a little oil until tender and set aside until cool. To assemble the rolls, put a slice of shoulder on each slice of eggplant, then a touch of tomato jam and a piece of goat cheese on top. Roll up and prick with a toothpick to prevent it from opening. Put the rolls in a baking dish with a little oil and bake for about 10 minutes. Serve hot on a plate or on top of a toast.
Artichokes sautéed with Iberian Shoulder
Ingredients for 4 people: 1 k artichokes, half a medium onion, 4 cloves of garlic, 150 grams of César Nieto Iberian shoulder in cubes, olive oil, a lemon, a splash of white wine, a teaspoon of flour.
Preparation: Chop the onion and garlic into fine julienne strips. Prepare a casserole with water and lemon juice. Clean the artichokes from the hard leaves and the hair inside, cut into quarters and put them in water with lemon so that they do not blacken. Then heat the artichokes in water with lemon, add salt and a teaspoon of flour and cook until tender, but always al dente. Then drain well in a colander to release all the water. In a frying pan or casserole put a little oil, poach the onion over low heat and when it is half done add the garlic and sauté for a couple of minutes. Then place the well-drained artichokes and the cubes of shoulder in a frying pan and sauté for a few minutes. Add a splash of white wine and wait for the alcohol to evaporate. Serve freshly made, sprinkled with chopped parsley.
Take advantage of the spring season to enjoy these delicious recipes. To make the preparation much easier, you can buy in our store our Iberian shoulder boneless or sliced in pieces easy to cut and manipulate. There are no excuses for not enjoying César Nieto flavors.
