Mediterranean style Joselito cured ham

Massimiliano Alajmo

Mediterranean style Joselito cured ham

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Mediterranean style Joselito cured ham

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Cut thin slices of Joselito cured ham, sprinkle each slice with black olives of the taggiasca variety, boneless, dried and finely grated (cook in the oven for 3 hours at 90ºC and maintain overnight in the food warmer at 70ºC). Leave on greaseproof paper and decorate each slice of Joselito cured ham with a basil leaf. Spray the air with a little basil perfume before tasting.
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