Jamón Crumbs

Preparation info

  • Difficulty

    Easy

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

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

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.