FRA
DEU
KOR
JPN
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.