Joselito salad

Massimiliano Alajmo

Joselito salad

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Joselito salad

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For the clam sauce

Clean the clams and rinse well. Leave to soak covered in salty water in a dark fridge. Steam the clams open at 102ºC for 10 minutes. Separate the flesh from the shells, place the clams in the Pacojet glass with some of the cooking water and a little fino olive oil. Freeze and pacorise slowly to obtain a uniform cream. Season by emulsifying with fino olive oil, salt, lemon and drizzle with bergamot.

For the presentation

Season the mixture with fino olive oil, salt, balsamic vinegar and drizzle with dill. Serve the mixture on a deep cold plate, decorate with pieces of wood oven baked bread, and with the creamed clams, thin slices of peeled frozen sliced chorizo and slices of Joselito cured ham (which can be cut from a shoulder joint). Finish with fresh dill.
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