TAPA: MELON STUFFED WITH JAM



TAPA OF STUFFED MELON CHOCOLATES
WITH OF IBERIAN HAM
AND VINAGRETA OF SHERRY AND PINIONS


INGREDIENTS

Toad skin melon.
Iberian ham slices
2 tablespoons of Spanish virgin olive oil
2 tablespoons of toasted pine nuts
1 teaspoon of
Jerez vinegar
Fresh ground colours pepper
Maldon salt



ELABORATION


Cut the melon in halfs and with a special spoon, remove balls of melon. Cut in the balls a small base to support them on the dish. At the top, empty a bit out with a pointed knife. Reserve on a plate.

For the nuts vinaigrette, put in a mortar the toasted pine nuts and crush them a little bit. Add the
Jerez vinegar and olive oil. Emulsify with ribs and reserve.

Cut small strips of Iberian ham, roll and fill the melon balls with them.


ASSEMBLY


In a serving dish put the chocolate melon stuffed with Iberian ham.

Add a bit of vinaigrette on the side.
Over the chocolate melons add some Maldon salt flakes, a little fresh ground black pepper and a few drops of oil.
Do not add too much salt as the ham and has a lot already, and Maldon salt tastes more potent than common.

Another suggestion of presentation:





This is a typical Spanish tapa, refreshing and light, ideal for high summer temperatures.



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