Recipe @pedro_ponce: Ham Rossejat
RECIPE BY "Pedro Ponce"
He was born in 1960 in Villalpardo, a small town in La Manchuela, Cuenca. From the age of 15 to 26, he worked in the hospitality industry every weekend and summer season, combining work in the kitchen with his studies.
He spent time in the kitchen of the most diverse restaurants, almost all of them lackluster, with endless days for medieval salaries in the evenings and never. Taking a little from here and a little from there, he advanced in the art of cooking.
As the years passed and he retired from the professional kitchen, he published “The Book of Rice, Rice in My Memory” with 123 recipes.
The following period of cooking was a “rehearsal” full of research, interpreting what medieval cuisine could have been, published in the book “124 recipes from Medieval Spanish Cuisine”.
The next publication was a book based on his roots, “Cocina Castellano Manchega, 101 recipes”.
The last cookbook published by the author was a monograph dedicated to fideuà: “Fideuàs 101 recipes”. All of them published by the Sargantana publishing house.
Follow and discover more recipes on their Instagram @pedroponcepalomares
Preparation time: 34 minutes, Cooking time: 35 minutes, 4 People
INGREDIENTS:
|
400 g of No. 0 noodles |
150 g of diced serrano ham |
|
3 tablespoons Salmorreta sauce |
1 teaspoon ground thyme |
|
1 teaspoon ground oregano |
2 dozen ground saffron strands |
|
40 ml extra virgin olive oil |
Ham broth |
| Salt (to our taste) | |
TIME TO PERFORM EACH STEP
| 1- Heat the oil over medium heat | 3 Minutes |
| 2- Lightly fry the diced ham | 3 Minutes |
| 3- Add noodles, toast and brown | 5 Minutes |
| 4-Add salmorreta sauce, mix and reduce | 10 Minutes |
| 5- Add the hot broth, as well as the thyme, oregano and saffron | 2 Minute |
| 6 - Add salt | 1 Minute |
| 7 - Regulate the heat until the broth is reduced | 30 Minutes |
| 8 - When it clicks, put it in the oven for a few minutes | 5 Minutes |
| Total: | 1 hour and 9 Minutes |
STEP BY STEP
1. Start this recipe by heating the oil in our paella over medium heat. Once it is hot, lightly fry the diced ham.
2. Place the noodles in the paella and continue sautéing until toasted and golden.
3. Add the salmorreta sauce, mix and keep sautéing until it is reduced.
4. Next, add the very hot broth along with the thyme, oregano and saffron. Finish it with a touch of salt.
5. Meanwhile, regulate the heat until the broth reduces.
6. When you hear the first frying sounds at the bottom of the paella, put it in the oven for a few minutes, take it out and let it rest. In the same way, we can fan the paella to "piss off the noodles"
7. You can accompany it with black garlic mayonnaise or a little potato chili.
Having followed these steps you will have a delicious ham rossejat resting on your table, with not a single noodle or diced ham left, rice lovers!
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