Magras means “lean meat”. As made in Navarra, this dish requires ¼ -inch-thick slices of serrano ham. The ham, in all probability from close by Teruel, shouldn’t be overly cured. If it is rather cured, the slices are soaked in milk to take away extra salt and soften the meat.
I tailored the recipe to make use of store-bought lomo adobado, pork loin that has been flippantly cured with salt, garlic, and spices. I feel Canadian bacon could be a wonderful substitute for Navarra-style ham. Which ever you employ, the meat wants solely vuelta y vuelta, flip it as soon as and out, lower than a minute per aspect.
The contemporary tomato sauce may be made prematurely, if desired. If tomatoes are plentiful, made double the recipe and preserve for different makes use of.
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| Contemporary tomatoes for sauce. |
Serves 4.
For the tomato sauce:
2 kilos ripe tomatoes
¼ cup olive oil
1 ½ cups chopped onion
3 cloves chopped garlic
1 bay leaf
1 tablespoon chopped parsley
1 teaspoon salt
Freshly floor black pepper
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| Flippantly cured pork loin. |
For the ham:
8 slices (¼ -inch thick) Canadian bacon, ham, or lomo adobado (1 pound)
Olive oil
To complete the plate:
Olive oil for frying
6 cloves garlic, not peeled
4 eggs
Croutons of fried bread
Fried ham
Tomato sauce
Chopped parsley
Take away stems and cores from tomatoes and chop them roughly (makes 4 ½ -5 cups). Place in a blender or meals processor and grind. Push the juice and pulp via a sieve. Discard the remaining solids, containing seeds and bits of pores and skin.
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| Make tomato sauce. |
Warmth the oil on medium in a big saucepan. Sauté the onion and garlic till softened, 10 minutes. If onion begins to brown, add a spoonful of water and proceed frying. Add the tomato pulp and juice to the pan. Season with bay leaf, 1 tablespoon parsley, salt, and pepper. Cook dinner on medium warmth till the sauce is thickened, 15 to twenty minutes. If the sauce tends to splatter, partially cowl the pan.
Discard the bay leaf. Puree the sauce in a blender or meals processor till very easy. Retailer the sauce lined and refrigerated till prepared to make use of. (Makes about 1 ¾ cups sieved sauce.)
Flippantly oil a heavy skillet and warmth on medium-high. Fry the slices of bacon, ham, or lomo till flippantly browned on each side, 30-60 seconds per aspect. Take away.
Add oil to the skillet to cowl the underside to a depth of ¼ inch. Warmth on medium-high. Flippantly crush the garlic cloves and add them to the skillet. Break the eggs into the skillet. Scatter croutons across the eggs. Fry till the whites are set however yolks nonetheless runny.
Place 2 slices of fried ham on every plate. Warmth the tomato sauce. Unfold sauce over the slices of ham and sprinkle with chopped parsley. Place a fried egg, fried garlic, and croutons alongside. Serve the plates.
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Additionally this previous week was the Fiesta de la Virgen de Carmen. This virgin is the patron saint of sailors and is widely known in lots of coastal communities of Spain. It’s the event to dine on seafood stews.
Upcoming festivities: Feria de Málaga, August 17-23.
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This cookbook explores the fascinating story of the deep and lasting influences that Islamic tradition has left on fashionable Spanish cooking.
Writer and Spanish cooking professional Janet Mendel tells the story of the Moorish affect on Spanish cooking via 120 recipes and pictures for modern-day dishes, from salads and greens to fish, poultry and meat to sweets and pastries, that hint their heritage to meals served in medieval instances. Dishes from this period embody unique spices similar to saffron, the usage of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus dwell on in fashionable Spanish cooking and are what makes Spain’s delicacies distinctive from the remainder of Europe. (Hippocrene Books)
$39.95 hardcover: Obtainable in print and e-book in August 2025
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