Bayonne Ham in chiffonnade

jambon-bayonne-recette-chiffonnade
jambon-bayonne-recette-chiffonnade

Ingredients for four people:

  • Bayonne Ham cut as chiffonnade*
  • Bread
  • Olive oil
  • Garlic – Tomatoes
  • Espelette pepper (in powder form)

*chiffonade Bayonne Ham is sliced very finely so as to be nearly transparent and presented in crumpled curves to look like pieces of fine cloth (chiffon).


Preparation:

Ask your charcutier to cut a good quantity of Bayonne Ham chiffonnade. With an apéritif, it will delight your guests. A chiffonnade of Bayonne Ham is also an excellent entrée, served either on its own or with a salad, tomatoes or melon. For a more elaborate presentation, toast some bread.

Rub each slice with a clove of garlic, then with a half tomato, so as to transfer some of the tomato flesh. Drizzle lightly with oil, then sprinkle a very light pinch of Espelette pepper. To complete the dish, lay some chiffonade of Bayonne Ham on the slices and taste it that way: it is excellent and has a very fresh taste.