John Myers
Broccoli Cream with Small Slices of Iberian Ham
The perfect broccoli cream with small slices of iberian ham recipe with a picture and simple step-by-step instructions.
- 1 kg Broccoli
- 0,5 Onion
- 1 Cup Condensed milk
- 1 Clove of garlic
- 0,5 l Chicken broth
- 150 g Iberian ham
- 1 tablespoon Extra Virgin Olive Oil
- 1 pinch Salt
- Cut the washed onion into small cubes and place in a large bowl. Fry the onion over medium heat until soft (6-8 minutes). Add the garlic and stew for about 2-3 minutes. Wash the broccoli cut into pieces, add and simmer for a few minutes. Set aside 3 or 4 buds of broccoli for serving on the plate. Pour the chicken stock into the saucepan and cook the broccoli until soft. Remove from the fire and beat until the broccoli is a soft cream. Crush all ingredients together with a cup of milk, a soup spoon of olive oil and a little salt in a blender (the dish will be salted through the ham at the end, so please be sparing with salt). Put the fine slices of Iberian ham in a pan and fry over medium heat. Move the slices so that they don’t stick. When they are crispy, take them out and decorate on top of the cream. Add a few non-fried slices to combine the different textures. Tip from the chef: Add a few drops of mayonnaise to give the dish a little color.
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