Cured meats

Pan-baked Cinco Jotas Acorn-fed 100% Ibérico Ham Absolute

5j recipe
People 4 persone
Difficulty 2 persone

Recipe by Chef Luca Vecchi, Ristorante Il Rito in Carate Brianza.

Pan-baked Cinco Jotas Acorn-fed 100% Ibérico Ham Absolute
5j recipe
ingredients
  • 250 g Breton butter
  • 125 g Cinco Jotas Acorn-fed 100% Ibérico Ham
preparation

Make a brunoise of Cinco Jotas Acorn-fed 100% Ibérico Ham. Add the Breton butter then vacuum-pack.

Cook in a thermostatic bath at 65 °C for 2 hours. After cooking, open the bag and move to a container. Allow to rest for 12 hours in the refrigerator then separate the portion of Cinco Jotas Acorn-fed 100% Ibérico Ham from the clarified and flavoured butter.

ingredients

Ingredients for the preferment

  • 800 g W360 Type 1 strong flour
  • 400 ml Water
  • 8 g Brewer’s yeast

 

Ingredients for the dough

  • 140 g W320 Type 1 strong flour
  • 60 g Corn flour
  • 350 ml Water
  • 6 g Brewer’s yeast
  • 20 g Caster sugar
  • 25 g Salt
  • 5 g Diastatic malt
  • 30 g Butter infused with Cinco Jotas Acorn-fed 100% Ibérico Ham
  • 10 g Cocoa powder
  • 35 g Brunoise of Cinco Jotas Acorn-fed 100% Ibérico Ham from the clarified butter
  • 35 g Roasted hazelnuts

 

Ingredients before cooking

  • 35 g Butter infused with Cinco Jotas Acorn-fed 100% Ibérico Ham
  • 50 g Brunoise of Cinco Jotas Acorn-fed 100% Ibérico Ham from the clarified butter

 

Ingredients for cooking

  • 60 g Cinco Jotas Acorn-fed 100% Ibérico Ham
  • 40 g Stracciatella
  • 5 g Basil chlorophyll
  • 6 pc Datterino tomato confit
  • Fresh basil sprouts to taste
preparation

Preferment: In a kneading machine, combine the flour, water and yeast. Roughly knead and remove from the mixer. Allow to ferment for 18 hours at 18 °C.

Kneading and baking: Once the preferment is ready, place it in the mixer together with the Type 1 flour, cornflour, baking powder, sugar, malt and cocoa powder. Start kneading with half the water. Continue by adding the remaining water until completely absorbed by the mass.

Once the dough is almost formed, add the salt and continue with the remaining water until obtaining a dough with a fully-formed gluten structure. Now, add to the mixture the Cinco Jotas Acorn-fed 100% Ibérico Ham butter, the toasted hazelnuts and the brunoise of Cinco Jotas Acorn-fed 100% Ibérico Ham obtained by clarifying the butter infused with Cinco Jotas Acorn-fed 100% Ibérico Ham. Close up the dough. Allow to rest for 45 minutes at 24 °C then form into loaves of about 240 grams each. Cover and leave to rise at 24 °C until doubled.

Once the dough is ready, roll out the rolls evenly and place in the loaf pans for final processing at 24 °C. Wait for the dough to double in volume. Heat the oven to 250 °C. Coat the surface of the pans with the butter and the brunoise of Cinco Jotas Acorn-fed 100% Ibérico Ham. Bake for 15 minutes.

Assembly and finishing

Once cooked, season the Padellino. Place the stracciatella. Arrange the Cinco Jotas Acorn-fed 100% Ibérico Ham, then the confit cherry tomatoes. Finally, garnish with the basil chlorophyll and garnish with the sprouts.