Recipe: croque ibérico
In his new cookbook Sobremesa, Sergio Herman takes us on a journey through his favorite island: Ibiza. On this little slice of Spanish heaven, it’s perfectly normal to serve and share only the very best wine, cheese and ham with friends and family. Even though it’s a quick bite that’s easy to make. With this Croque Ibérico, you’ll imagine yourself in Ibiza – but whether you’ll want to share it…
“I love making this umami bomb when I get hungry in the afternoon. It’s quick to make and super tasty. What’s more, I don’t even have to leave the house, because I always have ham, sheep’s cheese, tomatoes and anchovies at home in Ibiza. Just make sure you use top-quality anchovies and genuine Ibérico ham, otherwise the result won’t be nearly as delicious.”
How to make it
- Preheat the oven to 195 °C. Cut the peeled tomato into wedges. Season with fleur de sel, black pepper, 2 tablespoons of olive oil and the cabernet- sauvignon vinegar.
- Mix the grated tomato with fleur de sel, black pepper, 2 tablespoons of olive oil and the garlic.
- Cut the focaccia into 4 equal rectangles. Pick the rosemary into smaller sprigs and sprinkle them over the focaccia. Drizzle generously with olive oil and bake for 4–5 minutes in the preheated oven. Remove the focaccia from the oven and cut 1 circle the size of an egg yolk from each piece.
- Meanwhile, fry 4 sunny-side-up eggs in a little olive oil. Season with fleur de sel and black pepper. Cut out the yolks from the fried eggs using a round cutter.
- Divide the tomato wedges and tomato pulp over the focaccia and top with the salted anchovies and Ibérico ham.
- Place the egg yolks in the cut-out circles and grate a generous amount of manchego over them. Finish with the basil, chives, the arugula flowers if desired, a little more fleur de sel and some olive oil.
Title: Sobremesa
Author: Sergio Herman
Price: €34,99
Publisher: Carrera Culinair
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