Anchovies, Grilled Onions, Sourdough Bread, Pata Negra Ham, and Mushrooms


Preparation info

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  • Serves


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By Ole Mouritsen

Published 2014

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Sourdough bread made with white flour is wonderful when it is freshly baked and the crust is crisp. Day-old bread can still be used and find a key place in a real umami celebration. Anchovies, grilled onions, sourdough bread, pata negra ham, and mushrooms

If you cannot obtain pata negra ham, use the best air-dried ham you can purchase, preferably with a little fat still on it.


  • 4 small new onions, with their roots and tops
  • extra-virgin olive oil
  • salt and freshly ground black pepper
  • 100 g ( oz) small fresh button mushrooms
  • 2 or 3 fresh chives, finely chopped
  • 1 piece day-old sourdough bread
  • flaky sea salt
  • 16 small anchovy fillets, preferably in olive oil
  • 1 small piece Parmigiano-Reggiano
  • 1 small piece frozen pata negra ham (jamón ibérico)
  • balsamic vinegar


  1. Clean and trim the onions, rinse them thoroughly, dry them, and coat them with a little olive oil, salt, and pepper.
  2. Heat a grill or grill pan over high heat. Grill the whole onions for a short time.
  3. Cut the mushrooms into thin slices and toss them with the chives and a few drops of oil.
  4. Break the bread into coarse chunks, and sauté them in a bit of olive oil in a skillet until they are golden brown. Sprinkle with the flaky sea salt, and transfer to paper towels to absorb excess oil.
  5. To serve: Arrange the bread chunks, anchovies, grilled onions, and mushrooms on plates with the shaved Parmesan, and grate the frozen ham over the dish. Finish with a few drops of balsamic vinegar and a drizzle of olive oil.