Tomato Aspic with Jamón Serrano

Sherry vinegar and jamón serrano add a distinctly Spanish flavor to this delicious appetizer. A tasty first course with a beautiful presentation.

Ingredients:

3 lb. of fresh tomatoes

1 oz. gelatin diluted in 1/4 cup of hot water

1/3 cup of sherry vinegar

1/3 cup of sherry

Salt and pepper

1 heaping tbsp chopped green pepper

1/2 pound jamón serrano, very thinly sliced

3/4 lb of small new potatoes

1 - 2 tsp sea salt (to taste)

1 tbsp extra virgin olive oil (for sauce)

1 tbsp sherry vinegar (for sauce)

1 tbsp chopped fresh spring onion

Preparation:

Simmer until you have reduced the vinegar and sherry by half. Blanch, peel and drain the tomatoes, then remove the seeds and make into a thick puree. Dissolve the sheets of gelatin in the hot water.

Mix the vinegar and sherry with the tomato. Season with salt and pepper. Add the gelatin and chopped pepper.

Pour the mixture into a ring mold that has first been moistened with cold water. Leave to set for a few hours in the refrigerator, then turn out.

Meanwhile, wash and boil the potatoes in their skins. Prepare a vinaigrette sauce with the ingredients given above. Peel the potatoes and cut in thin slices. Sprinkle with the spring onion.

Fill the center of the tomato aspic with the potatoes mixed with the vinaigrette. Before serving, arrange the jamón slices around the outside of the ring.

Recipe courtesy of Spain GourmeTour magazine.

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