A surprise created for FISAN by José Carlos Fuentes, chef of the Tierra Restaurant at the Hotel Valdepalacios.

This simple recipe for FISAN Acorn-Fed Ibérico Ham Paper is actually a spectacular formula, which is easy to make and that turns into an original appetiser that will even surprise the most sophisticated of palates. Apart from this it is also a fabulous way of taking advantage of the last few shavings that are left over from the ham, as we only need a sampling of the ham which we can obtain as we cut it.

The ingredients: Acorn-Fed Ibérico Ham Fat, Acorn-Fed Ibérico Ham chopped very finely and Oblaat wafers (Oblaat wafers are very thin, and transparent sheets made from potato starch, soy lecithin and sunflower oil, which are originally from Japan where they were traditionally used to wrap some medicinal products until Ferrán Adrià introduced the product at a cooking conference as the thinnest ever crepe to be created, representing the absolute minimum expression of a dough).

This is a fast and simple recipe: Spread a little bit of ham fat on parchment paper with a brush. Mix water and salt in a spray bottle and spray just a tiny bit (very little as the Oblaat dissolves in water) on the surface to slightly moisten the Oblaat wafer. Sprinkle the ham shavings on the Oblaat wafers.

The next step is to cover the wafer and ham with another Oblaat wafer and spray another bit of water and salt on it.

Once the papers are all ready on the baking tray, bake them for 7 minutes at 160ºC.

Let the Acorn-Fed Ibérico Ham papers cool a little bit as this will make it easier to remove them from the tray without breaking.

If you would like to see a description of the entire process in images please visit http://lagulateca.com/2013/10/25/papel-de-jamon/

Try this out at home and let us know how it goes. The recipe may be simple, but we can assure you that your guests’ jaws will drop with the result (they will be simply stunned).