Basque pincho: Mushroom and ham. This is also said to be the original Basque tapas. Pintxos with Spanish Ham and Salami – Recipe; Pinchos de Torilla (Spanish Omelette) – Recipe In my Italian heritage we would call this a frittata bruschetta, but in Spain it is a Pincho de Tortilla, an omelet made with tortillas. See great recipes for Ham and pickle crescent pinwheels too!
If you want to stand the pinchos on end, don't put them on picks and then line them up. Put the ingredient you want to use on the bottom on the serving plate. See great recipes for Basque cheesecake, Petite basque burnt cheesecake too! You can have Basque pincho: Mushroom and ham using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Basque pincho: Mushroom and ham
- You need 1 stick of white bread.
- Prepare 100 g of whole medium mushrooms.
- Prepare 50 g of serrano ham.
- It’s of salt and pepper.
- Prepare of olive oil.
Pinchos Iberico Ham on Long Bread "Pintxos Jamon Iberico" This Basque pintxos recipe consists of a slice of crispy long bread loaded with a fair layer of Iberico ham which is also called Pata Negra (Black Foot). This seems too simple, and actually it is a very easy recipe, but it is also absolutely delicious!. This style of tapas on bread is very common in the tapas restaurants and bars of. Basque Pintxos – A Form of Art.
Basque pincho: Mushroom and ham step by step
- Clean the mushrooms place in a heat proof baking dish sprinkle with olive oil and cook in a preheated oven (200 degrees) for approx 10 mins when done remove from the oven and season with salt and pepper – set aside.
- Cut up the stick of bread and lay the pieces (about 3 cms thick) on a plate.
- Place a slice of ham on each piece of bread and on top place the cooked mushroom secured by a cocktail stick.
- Tips and Ideas:.
- Pintxos (pronounced pinchos) are eaten in almost all bars in the Basque Country where they are displayed on plates on the bar top so that people can pick them up themselves.
- Pintxos can be made using pieces of white bread with all sorts of toppings.
While in just about every tapas bar or tapas restaurant in Spain you will see tapas on Bread, it is really the Spanish Basque Country where they have turned making tapas on bread into a true form of art. In the Basque language these tapas are named Pintxos, after the toothpicks that are used to help keep the sometimes surprising combination of ingredients together. San Sebastian is considered by many to be Spain's foodie capital, home to a multitude of Michelin-starred restaurants; however, it was also the city that invented the pintxo – a meal in miniature, usually placed on a piece of bread. Tapas Iberico Ham with Melon "Pintxos Jamon Iberico con Melon" This Basque pintxos recipe consists of Iberico ham with melon on a slice of crispy long bread. Iberico ham is from the half wild black Iberico pig and is also called Pata Negra ("Black Hoof" or "Black Foot").