Tomato and rocket stuffed Iberian ham rolls with green pistachio garlic and Chinese mushrooms recipe
Preparation:
For the green pistachio garlic:
Add the garlic clove, vinegar and salt to the pistachios and mash together.
Blend with Extra Virgin Olive Oil from Spain and strain through a sieve.
Add salt to taste and set aside to cool.
For the cannelloni filling:
Blanch the tomatoes in hot water, then peel, remove the seeds and dice.
Add the shredded basil leaves and some poppy seeds. Mix well and leave to marinate for an hour.
Add the rocket just before serving so the leaves don't wilt.
To serve:
Fill the slices of Iberian ham with the mixture of diced tomatoes and rocket and roll them like cannelloni.
Cover the bottom of the dish with the green pistachio garlic and arrange the ham cannelloni together on top. Drizzle with some Extra Virgin Olive Oil from Spain and decorate with the Chinese mushrooms. Sprinkle with poppy seeds.
The green pistachio garlic can also be served in a separate dish, so that guests can help themselves.
To make the green pistachio garlic and drizzle overthe Iberian ham, we selected the Hojiblanca Extra Virgin Olive Oil from Spain for its fruity aftertaste. But you can experiment with your favourite Olive Oils from Spain.
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