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Wednesday, November 7, 2012

CERDO IBÉRICO WITH RECIPE FOR MUSHROOMS STUFFED WITH IBERIAN HAM


Iberian Pig from Cork Oak Forests of Huelva, Spain
Photo by: Lord-Williams

Iberian pig, a cross between Scrofa fermus and Sus mediterraneus. This is a bred producing a fat accumulation that predominates during muscular formation, as a result of the infiltration of libidos from hydrocarbonic nutrition obtained from cork oak acorns. The Archipriest of Hita indicates that fresh pork legs and whole hams were consumed by nobility and classes of society owning pigs. Castro traces salted hams back to the Roman period. See alcornoque. [Castañer. 1998:15; Castro. Alimentación. 199:148; Pers. Memories. Slaughters Mostoles. 2000-2001:2003; Ruíz/Brey. 1965:1084c:176; Serradilla. 1993:44; and Villena/Calero. 2002:22b]

MUSHROOMS STUFFED WITH IBERIAN HAM RECIPE FROM THE
PERSONAL ARCHIVES OF THE SPANISH MEDIEVAL CHEF

Hollowing out Mushroom Caps
Photo by: Lord-Williams
Ingredients

2 slices of thick Serrano ham diced
1 tbsp virgin olive oil
1 garlic clove mashed
2 tbsp chopped parsley
½ c grated cheese
8 large mushroom caps about 2-2 ½" in diameter[1]

Garnish:
1-2 thin slices of Iberian ham rolled and cut into rings
1 sprig of parsley

Preparation

Thoroughly wash mushrooms. Remove stems from caps and hollow out the caps.

If Human Mice are Present, Double the Recipe
They are that good!
Photo by: Lord-Williams
PREHEAT OVEN TO 400º F/200º C

Chop the stems and flesh from emptying the caps from two of the mushrooms and chop it. Set the rest aside.[2]

Mix the stems and flesh from the 2 mushrooms with the remaining ingredients. Stuff the caps with this mixture. Place them on a greased baking tray and cook 15-20 minutes.

Garnish each cap with a ring of Iberian ham and a parsley leaf.



[1] If serving as an entrée or to accompany the main course. If serving as hors d'oeuvre use smaller caps
[2] A possible use for left over mushroom stems and flesh is to chop and mixed them with a mashed garlic clove and fry them in olive oil with a teaspoon of parsley. This can be added to an omelet or simply used as garnish for another meal.

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