Comments on: el bocadillo – the definitive minimalist sandwich

By: Sam

Sam — Thu, 07 Apr 2011 12:16:26 +0000

Dear Jules,
Excited to see you using Jamón, the best of which comes from just 8kms away from here (5J’s Bellota Iberian ham from Jabugo), (We are just back from Australia which we loved. Cooked a Paella in the garden in Greenwich, Sydney, with fish from Sydney Fish market…wow!)

Here’s a recipe for Romesco sauce as we make it at Finca Buenvino:
Ingredients

2 large red capsicum peppers
6-8 large tomatoes
2 heads of garlic
1.1/2 cups of toasted whole almonds
about 1/2 loaf of stale bread.
Olive oil
Salt and pepper.

Roast the peppers and tomatoes until blistered (the peppers will take a little longer than the toms). Place to one side and cool. De-seed when cool

Wrap the garlic heads in tinfoil and roast for one hour.

Remove the garlic allow to cool.

Put the ripped up stale bread in the oven to toast.

Peel the tomatoes and squeeze out the garlic cloves from the skin.

Put the vegetables in the blender and blend till smooth, slowly add the crumbled bread and the toasted almonds. Start pouring on the olive oil. You need to reach a stiff but grainy mayonnaise sort of texture. Don’t forget to season with salt and pepper.

Come and visit if over in Spain. Food Photography courses Http://www.naturallightnaturalfood.com

By: Las Bellotas » Blog Archive » Bocadillo de Jamón

Las Bellotas » Blog Archive » Bocadillo de Jamón — Tue, 09 Nov 2010 20:32:04 +0000

[...] Pese a su sencillez, ha cruzado fronteras y hasta los ingleses hablan de él. [...]

By: jules

jules — Tue, 05 Jan 2010 01:33:15 +0000

looks fabulous kees
you’re making me wish I was back in spain!

By: Kees

Kees — Thu, 31 Dec 2009 02:27:36 +0000

Perhaps this works: http://twitpic.com/vyj0s

By: Kees

Kees — Thu, 31 Dec 2009 02:10:56 +0000

Cecina and pimientos: http://s3.amazonaws.com/twitpic/photos/thumb/53679052.jpg?AWSAccessKeyId=0ZRYP5X5F6FSMBCCSE82&Expires=1262226272&Signature=YYdjtfGRGsSwExvsYRwK1151Zd0%3D

By: Kees

Kees — Wed, 30 Dec 2009 22:48:37 +0000

Jules, finely had time to see into my cookery book library, the correct way of writing is Cecina and not Cesina. I found more information and recipes for Mojama, Cecina and also for Salsa Romesco in the first Moro book of Samuel and Samantha Clark. As I remember well you recommended Moro East.

By: jules

jules — Mon, 28 Dec 2009 23:58:57 +0000

joan
always lovely to hear from a fellow minimalist – hope you do get a chance to travel at some stage. America is a great country but there’s an amazing world out there

By: jules

jules — Mon, 28 Dec 2009 23:57:58 +0000

hey kees
glad you enjoyed madrid
and thanks for the salsa romesco recommendation. and I’m intigued by the cesina. I’m a big fan of italian bresaola which is also beef I think. unfortunately I’m now back in Australia but will put these on my list of things to try next time I’m in spain which will hopefully be soon!

By: Kees

Kees — Sun, 27 Dec 2009 01:16:09 +0000

Jules,
just back from Madrid, had a great time with food all over the place. Loved the pubs where you could order nice small plates of food with your drink. The cooked potatoes with garlic mayonnaise where the best simple dish I eat for a long time. Don’t know if I should call them tapas that’s more a name for Andalucía. Found a reasonable Salsa Romesco in a bottle: Conservas del Vallès Feliubadaló, Barcelona.
I stayed with friends in Madrid and they let me try “Cesina”, a cured meat from cows, made like Jamon. I think this tastes even better then Jamon, please try it. It is from León and the name is also used in Argentina but I don’t know if the meat is in the same way processed.

By: Joan

Joan — Sat, 26 Dec 2009 23:26:54 +0000

I chuckled when I read the term “the minimalist Spanish sandwich”. I am old. All my sandwiches are minimalist. I never saw “junk” on sandwiches until I left home at 22.
I have never left the USA.