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Sunday, January 23, 2011

Easy Spanish Tapas

When earlier this month Saveur did a guide on the magnificent Spanish Cured meats and then we found a little selection of the real thing to buy we knew that was our day and destiny called us to sample them. It was very quick to improvise and completely satisfying. The preparation technique of the meats was a crop of the simplest traditional ways we could research (garlic frying and wine-apple frying). As to the rest, we served the tapas with some store-bought sangrias and ciabatta smeared with jar-pesto (which is not Spanish, but we think it was a lovely combination). You'll love this, you'll see. 
First, let's cover up some Tapas history ;). It is said that, considering the fact that tapa actually means "cover" or "lid", they were initially a slice of bread that was given away in bars to cover the glasses so that flies would be kept out of them. But over time, the tapas became more and more elaborate and the tradition of delicious starter give-aways was rooted in almost every Spanish bar or restaurant. In some areas of Spain, mainly in the Andalusia region, they're still on the house!
Ok, ok, let's get right down to business now. So...

Ingredients (serves 2):
  • 150 g Spanish cured meats
  • 100 g green olives 
  • 1 green apple
  • a sprinkle of red wine
  • 1 garlic clove
  • 2 pieces of ciabatta bread 
  • 40 g pesto rosso from the jar
  • 4 cherry tomatoes
  • 1 lemon slice

First, open up the package that holds the delicatessen. Breathe in :)

Heat up some olive oil in a skillet and add one of the salami-types. Don't fry more than 1 minute on each side:

Cut the garlic clove into little slices and add it to the skillet towards the end. Then, transfer the whole thing to one side of a large serving dish:

Next, put the other salami-type in the skillet, fry a little on each side, then add a splash of red wine. Cut the apple in half, then each half into 7-8 slices:

Add the slices of one half next to the meat and wine and let them cook for 4-5 minutes:

In the meantime, wash the cherry tomatoes and cut them in half. Put them on the serving dish next to the other fried meat:

Get the wine-cooked meat and apple out of the skillet and add them to the plate. Add the olives too:

Next, using the same oil and wine remaining in the skillet, fry the prosciutto-type for no more than 1 minute on each side.

When done, add it to the plate, as well as the lemon slice and the slices from the un-cooked half of apple:

Next, get the bread and put it on a smaller plate:

Cut them in half into thinner slices, then get the jar pesto (ours was hand-made, at a delicacy artisan shop in Marburg):

Smear it onto the bread pieces, not very evenly for a more rustic aspect. Serve right away. Enjoy! :)

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