Jamón Crumbs

Name: Jamón Crumbs
Ingredients: ½ bunch (70 g/2⅔ oz) flat-leaf (Italian) parsley, leaves picked and finely chopped; ½ bunch (10 g/⅓ oz) chives, finely chopped; 100 g (3½ oz) jamón Ibérico or other good-quality jamón, finely diced; 200 g (7 oz/2½ cups) fresh breadcrumbs; 20 ml (⅔ fl oz) olive oil; 2 eschalots (French shallots), finely diced; 2 eschalots (French shallots), finely diced; 100 g (3½ oz) jamón Ibérico or other good-quality jamón, finely diced; 1 garlic clove, chopped

Preparation info

Difficulty
Easy

Appears in

Bentley

By Brent Savage

Published 2010

About

Ingredients

20 ml (⅔ fl oz) olive oil
2 eschalots (French shallots), finely diced<

Side dish
Starter

Method

Heat the oil in a large frying pan over medium heat. Add the eschalot, garlic and jamón and cook for 10 minutes or until golden and crisp. Add the breadcrumbs and cook until crisp. Allow to cool, then stir through the herbs. Set aside.