feed me meat
Recipe: pintxos de jamón y all-i-oli
Ronald Giphart and his wife Mascha Lammes are long past the days when they were young and clueless and made (and ate!) mashed potatoes with raw kale. They have been devoted to travelling and cooking together for years, and in this beautiful cookbook The World at Home they share recipes from their own family kitchen, inspired by dishes and ingredients from all over the world. Ronald wrote the stories, Mascha the recipes, and the result is a delightful book that proves there is culinary hope for everyone!
Giphart: “We first ate this heavenly snack in San Sebastian – it can genuinely be made in a flash and everyone likes it. Just note: the egg really must be at room temperature, otherwise it will go wrong!”
How to make the pintxos de jamón y all-i-oli
- For the aioli cream, put the egg, garlic, lemon juice and oil into the blending cup of the immersion blender.
- Place the immersion blender on the bottom and switch it on. A thick emulsion will slowly form and ‘float’ upwards.
- Then carefully lift the immersion blender upwards so that everything is well mixed.
- Spoon the aioli into a bowl and stir in the ham.
- Season with a pinch of salt if desired.
- Spread the ham aioli cream over the slices of baguette and serve as a snack with drinks.
Title: The World at Home
Author: Mascha Lammes and Ronald Giphart
Publisher: Thomas Rap
Price: €24.99
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