Mushroom and serrano ham pintxo

20 min

Type of dish: Finger foods

Temperature: Warm

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Loaf bread 0.3 ud

Mayonnaise sauce 0.05 l

Garlic, bulb 1.0 ud

Salad tomato 0.125 kg

Natural mushrooms 0.125 kg

Serrano ham 0.1 kg

Germinated onion 0.05 kg

Hojiblanca olive oil 0.1 l

Table salt 2.5 g

Elaboration

Cut the bread with the pasta cutter and fry in a little oil. Set aside on to absorbent paper.
Grill the mushrooms and season.
Cook two cloves of garlic. Mix with the mayonnaise and mash.
Cut the tomato into thin slices. Lightly grill and season.
Slice the ham very thinly.
Make a garlic oil, put the sliced garlic in the oil at a very low temperature.Cook and set aside.
Soak the ham in the garlic oil.

SET UP

Place a button of garlic mayonnaise on the bread. Place a slice of tomato on top and on top of this the mushroom.
Place the ham around the mushroom.
Finally, place the onion sprouts on top.

Nutritional information (1 portion)

Energy

303.43

kcal

Carbohydrates

2.78

Proteins

7.1

Lipids

29.26

Sugars 1.14 g

Salt (Sodium) 527.06 mg

Folic acid 13.82 ug

Vitamin C 6.31 g

Vitamin A 23.23 ug

Zinc 0.63 mg

Iron 0.92 mg

Calcium 12.95 mg

Cholesterol 40.0 mg

Polyunsaturated fatty acids 3.29 g

Monounsaturated fatty acids 20.58 g

Saturates 5.22 g

Fiber 0.85 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.