Tortas de Aceite with Serrano Ham and Arugula
Ingredients
- 250 gWheat flour (sifted)
- 75 mlExtra virgin olive oil (for the dough and dressing)
- 100 mlMineral water (lukewarm)
- 10 gFresh baker's yeast (crumbled)
- 1 tbspAnise seeds (seeds)
- 2 tbspSesame seed (whole)
- 1 pinchGray sea salt (for seasoning)
- 8 pcSerrano ham (thinly sliced)
- 100 gEruca sativa (washed and dried)
- 1 pcCitrus limon (L.) Burm. f. (zest only)
Method
A golden cracker that snaps under the teeth, releasing aromas of anise and pressed olive oil. Serrano ham adds character while arugula brings a peppery freshness to the plate.
- 1
Heat the olive oil in a pan with the aniseed and lemon zest. As soon as the oil shimmers and the anise aroma fills the air, remove from heat and let cool completely.
- 2
Dilute the yeast in lukewarm mineral water. In a mixing bowl, combine the flour, salt, and cooled infused oil. Work the dough until it is supple and no longer sticks to your fingers.
- 3
Divide the dough into small balls. Roll them out very thinly with a rolling pin until the discs are almost transparent. Sprinkle with sesame seeds, pressing lightly to embed them.
- 4
Bake at 210°C on a hot tray. The dough should brown and become brittle on the surface. Remove them as soon as the edges are well colored.
- 5
Place the warm tortas on plates. Top generously with ribbons of serrano ham and arugula leaves. Drizzle with a dash of raw olive oil.
Frequently asked questions
How do you get this dish right?
- The oil must be completely cold before being added to the flour, otherwise it will 'scald' the yeast.
- Roll the dough as thin as possible: that is the secret to getting that characteristic snap.
- Do not overwork the dough after adding the oil to maintain lightness.
How long does this dish keep?
The tortas can be kept for 3 days in an airtight tin. The ham and arugula should be added at the last minute.
