Cured meats

Preserved Tomato Dumpling, Cinco Jotas Acorn-fed 100% Ibérico Ham and its Broth

5j recipe
People 4 persone
Difficulty 2 persone

Recipe by Chef Ilaria Ripanti, Tartù Ristorante-Enoteca in Montefalco (PG).

Preserved Tomato Dumpling, Cinco Jotas Acorn-fed 100% Ibérico Ham and its Broth
5j recipe
ingredients
  • 500 g Bread crumb
  • 200 ml Milk
  • 300 g Preserved tomato
  • 30 g Grana Padano DOP
  • 100 g Cinco Jotas Acorn-fed 100% Ibérico Ham
  • 1 Egg
  • 7 g Salt
preparation

In a bowl, pour the bread, milk, tomatoes, Grana Padano cheese and 100 g of cubed Cinco Jotas Acorn-fed 100% Ibérico Ham. Mix everything until a homogeneous mixture with a semi-soft consistency is obtained. Add salt then the entire egg.

Knead everything together and form into balls of about 40 g each then place in the fridge to rest.

ingredients
  • 1 Onion
  • Thyme to taste
  • Rosemary to taste
  • Water to taste
  • 100 g of Cinco Jotas Acorn-fed 100% Ibérico Ham
  • Salt to taste
preparation

Take a saucepan and fill to 3/4 with water. Add the onion, herbs and the remaining pieces of Cinco Jotas Acorn-fed 100% Ibérico Ham.

Bring to the boil then use a cheesecloth to strain out any impurities released from the ham. Simmer the broth over a low flame for about five hours. Using a skimmer, strain the broth three times until clear.

Return the broth to a saucepan and let it reduce for another 30 minutes. Adjust the salt.

ingredients
  • Preserved whole tomatoes
preparation

Take the tomatoes and put them in a container with their liquid. Blend with the help of a blender then pass through a strainer with cheesecloth until tomato juice is obtained.

Put everything to a saucepan and reduce by 2/3 until you get a real tomato glaze.

details

Geben Sie 2/3 der Brühe des iberischen Schinkens 100% Bellota Cinco Jotas in einen Topf, bringen Sie zum Kochen und legen Sie drei Knödel hinein. Kochen Sie dann die Knödel etwa fünf Minuten lang, bis sie an die Oberfläche steigen.

Garen Sie die Knödel kurz in einer Pfanne mit der Tomatenglasur und einem Stängel Thymian.

Geben Sie die gegarten Knödel in eine Schüssel, legen Sie drei Scheiben iberischen Schinken 100% Bellota Cinco Jotas darauf und gießen Sie zum Schluss die heiße Schinkenbrühe darüber.

Assembly and finishing

Pour 2/3 of the stock of Cinco Jotas Acorn-fed 100% Ibérico Ham into a saucepan. Bring to the boil then add in three dumplings. Cook the dumplings for about five minutes until they rise to the surface.

Sauté in a frying pan with the preserved tomatoes and a stalk of thyme.

Place the cooked dumplings in a bowl, lay three slices of Cinco Jotas Acorn-fed 100% Ibérico Ham on top then pour in the hot ham broth.