Jamon Serrano with Tomato Aspic

Serves 6-8

Sherry vinegar and jamon serrano add a distinctly Spanish flavor to this delicious appetizer.  

Ingredients for Jamon Serrano with Tomato Aspic:   

• 3 lb. of fresh tomatoes 
• 1 oz. gelatin diluted in 1/4 cup of hot water 
• 1/3 cup of sherry vinegar
• 1/3 cup of sherry 
• Salt and pepper
• 1 heaping tbs. chopped green pepper
• 1 heaping tbs. chopped red bell pepper
• 1/2 pound Jamón serrano, sliced in fine shavings
  (note:jamon serrano can be purchased pre-sliced)
• 3/4 lb of small new potatoes  
• 1 tbs. extra virgin olive oil,(for sauce)
• 1 tbs. sherry vinegar (for sauce) 
• 1 tbs. freshly chopped spring onion 

Preparation Instructions for Jamon Serrano with Tomato Aspic:  

Prepare the jamon serrano or open the pre-sliced pack.
Reduce the vinegar and sherry by half. 
Blanch peel and drain the tomatoes then remove the seeds and make into a thick puree. 
Dissolve the sheets of gelatin in the hot water.
Mix the vinegar and sherry with the tomato. 
Season with salt and pepper.
Add the gelatin and chopped pepper.
Pour the mixture into a ring mold that has first been moistened with cold water. 
Leave to set for a few hours in the refrigerator then turn out. 

Meanwhile wash and boil the potatoes in their skins.
Prepare a vinaigrette sauce with the ingredients given above.
Peel the potatoes and cut in thin slices.
Sprinkle with the spring onion.
Fill the center of the tomato aspic with the potatoes mixed with the vinaigrette.
Before serving, arrange the jamon serrano slices around the outside of the ring. 

A tasty first course using jamon serrano, with a beautiful presentation. 

Buen Provecho!