Pig tale: Spain’s prized aged ham and a unique local bread combine forces to create delicious results at Mama Delia
When your star ingredient is jamón Ibérico from Cinco Jotas, a celebrated Spanish purveyor that has perfected the curing process of its jamóns since 1879 and is considered by many to be producing the world’s best, it doesn’t take much to wow guests.
Simply slice — by hand, of course, to make the most of its rich earthy flavors — and serve. But at Mama Delia, Bonhomme Hospitality Chef/Partner Marcos Campos takes this incredible product even further by combining it with equally stellar ingredients. (For the record: Marcos is one of a handful chefs in the Midwest that Cinco Jotas has deemed qualified to cut its jamón by hand.)
For his Coca de Jamón con Tomate, Marcos found initial inspiration in Spain’s ubiquitous dish pan con tomate — think crusty bread rubbed with a cut garlic clove and halved tomato and then drizzled with extra-virgin olive oil and a sprinkle of salt. He also looked to the country’s signature bocato de jamón (that’s ham sandwich, for you non-Spanish speakers). In the hands of Marcos, however, those humble dishes get an upgrade with Cinco Jotas jamón, roasted local tomatoes and a dusting of aged Manchego cheese piled on before a quick visit to the broiler.
To ensure the base of his creation was worthy of the prized ingredients going on top of it, Marcos worked with a celebrated, local French bakery to create a bread with just the right texture, flavor and chew. “It was important that the crust didn’t overpower the flavors from the tomatoes or the jamón,” says Marcos. The traditional name for the bread is pinza, which follows an old Roman recipe that utilizes a double fermentation for extra air pockets and crunch. Made with rice flour, the bread is reminiscent of those used for pizza — ‘coca,’ after all, is how you say ‘flatbread’ in Spain.
