Egg and Ham Toothpick
Hors d’Oeuvres Recipe Created by Ruth Paget
I
read a cookbook called Pintxos by
Gerald Hirigoyen, a San Francisco restaurant owner from the Spanish Basque
country, who wrote that the Basques like tapas that are more substantial than
those from Andalusia and created pintxos.
Pintxos
seem to have a protein and “vegetable” and come delivered on a toothpick. I created this pintxo and drank it with white
Lillet on the rocks when I lived in Stuttgart, Germany. Lillet is rather sweet. In Monterey County California, I would drink
this with Chardonnay Musqué.
Serves
4
Ingredients:
-2
hardboiled eggs into fourths
-8
slices Spanish ham
-8
pitted green olives
-8
toothpicks
Toothpicks:
1-Place
toothpicks in the center of a layered piece of salty, Spanish ham to form the
bottom of the pintxo.
2-Place
egg sections on top of the ham
3-Place
pitted green olives on top of the egg sections.
4-Slide
food off the toothpick all at once for a savory bite to go with a sweet, white
wine.
Bon
Appétit!
By
Ruth Paget, Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
