Mushrooms timbale with Jamón Ibérico de Bellota

Ingredients

• 4 slices of bread
• 10 oz of mushrooms
• 2.5 oz of Jamón de Bellota 100% Ibérico (1 package of Ibérico Club’s Pata Negra)
• Extra Virgin Olive Oil
• Salt
• Parsley
• Garlic

How to prepare

1. Clean the mushrooms in running water and dry them with a paper cloth.
2. Place them in a hot pan with some olive oil until they start to get brown, then remove them, add some salt and put aside.
3. Toast the bread and cut in circles with the help of a glass.
4. Put the Ibérico ham in a hot pan for 5 seconds (just enough to melt the fat (white piece) and warm the slices)
5. To make the dressing, chop the parsley and garlic very thinly, add olive oil and stir it until it emulsifies.
6. To plate the dish use a timbale mold. Start with a slice of Ibérico ham, then put a slice of bread and the mushrooms on top.
7. Repeat the previous step until you have 2 layers of each ingredient, then top it off with one slice of ham and some mushrooms.
8. Take out of the timbale mold carefully and add the dressing.