Tile of Cream Patamulo Cheese with Crispy Ham from Teruel

Today we will make a recipe using two of the most typical products of Aragon, specifically in the province of Teruel. Patamulo Cheese from Bajo Aragon has its heart in places like the small village of Samper de Calanda. It has a nice texture, and very distinguished tastes that is easily identified. Made by the traditional way, its curing process is from 2 to 4 months. And the Ham fromTeruel PDO is definitely the star of the products of the province, and a pride for all Aragonese and Spanish. Followers of this blog and Antonio Mata perfectly know the virtues of this excellent cured ham. Let's see how to prepare an appetizer that is a perfect combination of cheese and ham:

TILE OF CREAM PATAMULO CHEESE WITH CRISPY HAM FROM TERUEL

Photo www.elmundoiberico.com

Ingredientes:

• Ham from Teruel PDO by Antonio Mata
• 250 grams Patamulo Cheese
• Pedro Ximénez Reduction
• 2 egg whites
• 20 gr. sifted flour
• 20 gr. butter cream point
• Milk
• Cream
• Butter
• 1 pinch of salt
• Black pepper

Preparation:

To make the cream cheese Patamulo, heat it over high heat 150 ml of milk and 150 ml of cream and butter. Season with salt and black pepper. When very hot add the cheese Patamulo (previously diced) and we will remove constantly until melted. Tip, if it is too runny, let's take a little cornstarch to thicken.

To make the tiles: Preheat oven to 180 º C. Whisk the egg whites until stiff and mix hard with butter and flour until a smooth dough. Put baking paper on a tray and make mounds with the dough. They should be round and we have to crush them flat. We'll leave in the oven for about 10 minutes until golden and then remove and let cool. Meanwhile, in another pan put 3 slices of Ham from Teruel PDO by AntonioMata. We'll leave them until the texture is crunchy. Surely the ham will take longer than the tiles.

Once made the ham, chop it and mix well with the cream cheese Patamulo. To serve, we will make a ball of cream cheese and ham on each tile and add a little ham over each ball. We can add a dash of Pedro Ximénez reduction.

And that's it. This is a dish that you shall be as great chefs before your guests but not a very complicated processing. We hope you feel encouraged to try at home.

See you next Friday with more recipes and tapas!

Recipe from http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1