Jamon Iberico Recipe
Cantaloupe, mint, chili oil pistachio tuilee
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Tuile
In a bowl, combine the flour, melted butter, sugar, and a pinch of salt. Mix until smooth. Fold in the finely chopped pistachios. Spread the mixture thinly on a baking sheet lined with parchment paper.
Bake the Tuile
Bake in a preheated oven at 175°C (350°F) for about 10-12 minutes or until golden brown. Let cool before breaking into pieces.
Prepare Cantaloupe
Cut the cantaloupe in half and remove the seeds. Scoop out the flesh and cut it into bite-sized cubes.
Assemble the Dish
On a serving plate, arrange the cubes of cantaloupe. Layer the Jamon Iberico over the cantaloupe. Drizzle with chili oil and garnish with fresh mint leaves.
Serve
Serve immediately, with pistachio tuile on the side for a crunchy texture.