Jamón Ibérico – salsify, hazelnut, smoked paprika
Jamón Ibérico frozen in liquid nitrogen hanging from a stand
After the slices of Jamón Ibérico have thawed they are gently draped over an intense hazelnut puree and drizzled with a smoked paprika vinaigrette and a single sprig of tiny oregano. The warm plate, along with the salsify and hazelnut, slightly melted the ham, giving it a very pleasant texture.
Read a fantastic documentation about a 24-course dinner at Alinea from on the blog of Brian and Michelle