The snack, along with breakfast, is one of the greatest gastronomic pleasures, even though it is usually a meal enjoyed by children, and sometimes goes unnoticed in the case of adults.
The snack “of all life” was created by the Romans, they called it “merenda” and it was a meal that took place in the middle of the afternoon, around 17h to regain strength, usually only in summer.
After a bit of history, it’s time to choose today’s snack and our recommendation is to opt for 100% natural Iberian sausages. One of the reasons for choosing this type of César Nieto sausage is that it is a high quality product thanks to natural drying and slow curing in the cellar, in addition to a production process that does not use colorings, artificial aromas or preservatives. In short, the ideal Iberian sausage for the snack of the little ones of the house and the not so little ones who also want to enjoy this pleasure.
TOAST OF 100% NATURAL IBERIAN SALAMI TARTAR
Ingredients:
100% natural Iberian salami
EVOO
Pickles
Capers
Fresh chives
Chives
Mustard
Village bread toasts
First of all, we must ensure that our 100% natural Iberian salchichón is at room temperature so that all the fat is released and the sausage is at its most unctuous; ideally, it should be left for several hours at room temperature. Once done, chop the gherkins, capers, fresh spring onions and chives as small as possible and put them in a bowl together with a few spoonfuls of mustard. To this bowl we will add the sausage in small pieces and once the mixture is ready, we will finish with a small splash of AOVE. Finally, we toast a slice of country bread and place our 100% natural tartar.
CIABATTA BREAD SANDWICH WITH 100% NATURAL IBERIAN CHORIZO SAUSAGE
Ingredients:
Ciabatta bread
100% natural Iberian chorizo
The quintessential snack that hardly needs a recipe. In this case our recommendation is to dispense with the use of EVOO since our 100% natural Iberian chorizo sausage already contains its own fat that will provide the necessary flavor to the ciabatta bread. We also choose not to toast the bread to preserve the authentic traditional sandwich, but we opt for an artisan or village bread such as ciabatta.
BOLLITOS “PREÑAOS” OF 100% NATURAL IBERIAN CHORIZO SAUSAGE
500 g flour
300 ml of water
10 g sea salt
20 g yeast
300 g of 100% natural Iberian chorizo sausage
EVOO
A traditionally Asturian recipe that has conquered all the kitchens of our country. First, place the dry ingredients, flour and yeast in a bowl and, once mixed, add the water and salt and knead. Once the dough is formed, let it rest for one hour in a bowl with EVOO. In the meantime we can cut slices of chorizo of approximately 1.5 cm and leave to temper.
Once the dough is ready, cut out portions of about 50 g and insert the skinless slice of chorizo inside them with your thumb, incorporating the edges of the dough in such a way that the chorizo is completely hidden. Once our scones are done, we let them rest for 45 minutes before putting them in the oven. Finally, preheat the oven to 220 degrees and bake the bollitos “preñaos” for 20 minutes.
