Wednesday, October 26, 2011


Pipirrana (Green salad with ham)

For a really refreshing meal in summer, place the bowl of salad inside a larger bowl which has been  lined wth ice cubes and leave in a refrigerator for a few hours before serving.

2.25 lbs / 1 kg tomatoes
3 green peppers
4 hard-boiled eggs
3 oz / 250 g tinned bonito or tuna
4 cloves garlic
1 tbsp olive oil
1 slice bread, without crust
0.5 tsp salt
1 tbsp vinegar
Serrano ham (Parma ham can be substituted)

Soak the bread in a little water. Scald, skin, de-seed and chop the tomatoes. Grill the peppers lightly, then peel and chop them. Chop the egg whites. Drain the' tinned fish and flake with a fork. Make a dressing by crushing together the garlic, egg yolks, oil and softened bread. Mix well. Add the salt and vinegar. Put all the salad ingredients into a salad bowl with the fish. Pour the dressing over them. Chill in the refrigerator. Serve with slices of Serrano ham.

Pipirrana (photo by juanjaen)

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