The Spanish Cookbook

Tomato Aspic with JamÛn Serrano

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

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 jamÛn serrano, sliced in fine shavings

3/4 lb of small new potatoes

1 - 2 tsp salt (to taste)

1 Tbsp extra virgin olive oil (for sauce)

1 Tbsp sherry vingegar (for sauce)

1 Tbsp chopped fresh spring onion

Preparation:

… Reduce 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 intoa 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 jamoacute;n slices around the outside of the ring.

… Buen p