The happy hour aperitivo runs from 5.30pm to 7.30pm, and although drinks seem expensive at €4, you have to see the mega buffet that is served at the same time - huge plates of smoked ham, salami, salads and either a steaming risotto or pasta.
Serves 4 liquid honey 6 tbsp thyme leaves 1½ tsp goat's cheese 150g goat's milk yogurt 500ml air-dried ham 12 thin slices Pour the honey into a small saucepan.
I could, to be honest, have added more, but the plan was always to use the ice cream to spread on bread and eat with a slice of ham, so I used just enough to balance the sourness and to give a backnote of honey.
Plates held olives, boquerones – tiddler fish marinated in vinegar – and slices of acorn-fattened wine-red ham marbled with buttery fat.
It was, quite simply, ham acting; or perhaps it is truer to say it was indifferent acting whose negative qualities were brought out by a ropey script and hamfisted directing.
I still dream about the sultry duck liver mousse with almond biscuits; the 'State Bird' – a quail – grilled into smokiness on its bed of gently pickled, sautéed onions and crowned with Parmesan; the smoked duck ham with umeboshi.
Ermita, with its bullfighting memorabilia and miles of ham hanging from the ceiling, is a blend of rustic charm and upmarket swank.
I was just on an easyJet flight and they did not have the Serrano ham and flatbread sandwich that was advertised in the brochure as they only have it on certain routes!
Apart from the sweet, slightly tart flavour of the ham, the pimentón dulce (smoked, sweet paprika) seems almost to increase the earthiness of the dish.
Add the serrano ham and fry for another 5 minutes.
Greasily indulgent and perfect as a quick lunch on the go, by far the best is the primero, with toasted serrano ham, oregano and olive oil.
