ingredients
  • 100 g Sunflower oil
  • 50 g Fat from Cinco Jotas Acorn-fed 100% Ibérico Ham
  • 50 g Pasteurised egg yolk
  • 20 g Orange juice
  • 5 g Apple vinegar
  • Salt to taste
preparation

For the Pata Negra mayonnaise, vacuum-pack the seed oil and the fat from the Cinco Jotas Acorn-fed 100% Ibérico Ham and cook at a low temperature of 80° C for 3 hours then strain. Using a blender, whip the pasteurised egg yolk with the resulting oil, adding in the salt, orange juice and apple vinegar. Place the mayonnaise inside a piping bag.

ingredients
  • 100 g Yellow and red piennolo tomatoes
  • Extra-virgin olive oil to taste
  • Salt to taste
  • Icing sugar to taste
  • Basil to taste
preparation

Cut the tomatoes in half. Place on a baking tray cut-side up. Season with extra-virgin olive oil, salt, icing sugar and basil. Bake at 90 °C in a ventilated oven for about 90 minutes.

ingredients

Bread Base

  • 150 g Bread roll

Garnishing

  • 50 g Wild greens
  • 50 g Sliced Cinco Jotas Acorn-fed 100% Ibérico Ham
  • 50 g Buffalo stracciata
  • Sprouts for garnishing to taste

Assembly and finishing

Cut the bread roll horizontally and toast the cut side using a griddle pan. Place the bread roll ‘crostone’ in the centre of the plate and arrange dollops of Cinco Jotas Acorn-fed 100% Ibérico Ham mayonnaise, the confit tomatoes, the mixed wild leaves, the sprouts and finally the slices of Cinco Jotas Acorn-fed 100% Ibérico Ham alternated with the buffalo stracciatella cheese.