Summer recipes with Iberian products
Enjoying Iberian products is not limited to the seasons. Although many people associate Iberian hams, shoulders and sausages with the colder months, the truth is that there are many options for making easy, tasty, light and nutritious recipes with these delicacies in summer as well.
/wp:paragraph wp:paragraphAt Ibéricos Montesano we want to inspire you. That's why we bring you our selection of recipes with Iberian products so that you can impress all your guests this holiday season.
/wp:paragraph wp:headingNoodles with Iberian chorizo
/wp:heading wp:paragraphIf you are a pasta lover and you also like to innovate by combining different ingredients, this recipe is for you.
/wp:paragraph wp:heading {"level":3}Ingredients for 4 people:
/wp:heading wp:list- 400 grams of vegetable noodles
- Salt
- 150 grams of acorn-fed Iberian chorizo
- 20/25 cherry tomatoes
- 75 grams of grated Parmesan cheese
- 125 grams of lamb's lettuce
Elaboration:
/wp:heading wp:paragraphFirst, pour water into a pot, cover it and place it on the stove. While we wait for it to boil, cut the Iberian chorizo into slices and the cherry tomatoes in half on a board. Next, prepare the grated Parmesan cheese and wash the lamb's lettuce.
/wp:paragraph wp:paragraphOnce the water has come to a boil, add salt to taste and the noodles. We will use the cooking time of the pasta to sauté the chorizo slices in a frying pan with a little olive oil. This step is optional, as you can simply add the Iberian chorizo at room temperature. The decision will depend on whether you prefer to eat the dish cold, warm or hot.
/wp:paragraph wp:paragraphOnce the pasta is cooked, drain it and wait for it to cool down a little. Then, serve it on a plate, mixing it with the rest of the ingredients and stirring well so that the intense flavour of the chorizo blends with the noodles and lamb's lettuce. Finally, sprinkle parmesan on top to taste and, voilà!, our dish is ready to enjoy.
/wp:paragraph wp:image {"id":229,"width":600,"height":418,"sizeSlug":"full","linkDestination":"none"}
Salmorejo with acorn-fed Iberian ham
/wp:heading wp:paragraphThis cold tomato soup, typical of Cordoba, is one of the most popular dishes in Spain during the summer. Combining tradition, simplicity and quality ingredients, it is the perfect option to liven up hot days.
/wp:paragraph wp:heading {"level":3}Ingredients for 4 people:
/wp:heading wp:list- 1 kg of ripe red tomatoes
- 200 grams of stale bread
- 1 clove of garlic
- Salt to taste
- 150 ml of extra virgin olive oil
- A hard-boiled egg per head
- Iberian ham to taste. At Ibéricos Montesano we have the best selection of acorn-fed Iberian hams .
Elaboration:
/wp:heading wp:paragraphTo start, wash the tomatoes well, remove the green stem, cut them and blend them with a blender. Then, strain the resulting sauce to remove seeds and skin residue.
/wp:paragraph wp:paragraphCut the bread into small pieces, add them to the tomato sauce to soften them and let them rest for 10 minutes. Then, peel the garlic clove. At this stage, we recommend cutting it in half and removing the core to prevent it from rotting again. Once this is done, add it along with the olive oil and salt.
/wp:paragraph wp:paragraphWe beat it again until it becomes a homogeneous cream and we put it in the refrigerator for one or two hours so that it is well chilled. Finally, we pour it into a bowl and add the magic touch that will take your salmorejo to the next level: Iberian acorn-fed ham cut into small pieces. You can add them directly or heat them a little. How? You just have to put your cubes in the oven for a few minutes at maximum power so that they dry out and become crispy. If you want, you can also add a boiled egg. You will love the contrast between soft and intense flavours and textures.
/wp:paragraph wp:image {"id":230,"width":600,"height":400,"sizeSlug":"full","linkDestination":"none"}
Iberian shoulder salad, burrata, tomatoes, pumpkin seeds and black olives
/wp:heading wp:paragraphA good salad is a must on any list of summer recipes. Contrary to what many people still believe, these dishes do not have to be boring or bland. On the contrary, if you are willing to experiment and mix varied and tasty ingredients like the ones we show you below, they are an ideal option to add colour and life to your meals.
/wp:paragraph wp:heading {"level":3}Ingredients for 4 people:
/wp:heading wp:list- Mixed salad leaves to taste
- 16 cherry tomatoes
- Black olives to taste
- Sliced Iberian shoulder
- 2 pieces of burrata mozzarella
- A handful of pumpkin seeds
- Extra virgin olive oil
- Modena vinegar
- Salt
- Black pepper
- Peach (optional)
Elaboration:
/wp:heading wp:paragraphThe first step is to wash the salad and the cherry tomatoes. Then, we cut the tomatoes and the slices of Iberian ham. On a deep plate, we place the mesclun as a base and then we add the cherry tomatoes, the olives and the Iberian ham. On top, we place the burrata and make a cross with the knife so that it is divided into four parts. Finally, we sprinkle the pumpkin seeds on the plate.
/wp:paragraph wp:paragraphFor the dressing, we will prepare a simple vinaigrette by mixing the olive oil with the Modena vinegar, pepper and salt to taste. Mix everything well and it is ready to serve.
/wp:paragraph wp:paragraphAs an additional tip, if you like the taste of fruit in your salad, we recommend adding a sliced peach. The contrast between sweet and salty is delicious!
/wp:paragraph wp:paragraphIf you have any doubts about which product to choose for your recipes this summer, do not hesitate to contact us . We will help you!
/wp:paragraph wp:image {"id":231,"width":600,"height":399,"sizeSlug":"full","linkDestination":"none"}