Kumato® ratatouille and crispy Serrano ham - Adolfo Muñoz (Restaurante Adolfo)
Starters and salads

 

Ingredients (4 servings)

  • 800 g Kumato® tomato
  • 200 g onion
  • 200 g red pepper
  • 100 g courgette
  • 12 thin slices of Iberian ham
  • 2 g fleur de sel
  • 0.3 dl virgin olive oil
  • Thyme

Method 

  1. Roast the vegetables separately in the oven for 25 to 30 minutes at 150 ºC.
  2. Remove the skins from the vegetables and mix everything together on a baking sheet.
  3. Return to the oven for 6 to 8 hours, depending on the water content of the vegetables, at 120°C.
  4. Place the sliced ham between two parchment papers and bake in the oven for 30 minutes at 120 ºC.

Stand out with  original serving ideas

Heat the ratatouille to 30 ºC and add the extra virgin olive oil after removing from the heat. Serve in a cocktail glass topped with the crispy ham and a few thyme leaves.