Jamòn Crudo Con Palmitos Y Tostones!

1. 1

   Whisk together the olive oil and red wine vinegar. Crush the sprigs of thyme and add to the olive oil and red wine vinegar mixture to taste. Set aside and prepare the heart of palm.

2. 2

   Open and drain the can of the heart of palm. If the palms are rather large, go ahead and cut them in half. Lay one heart of palm on an end of an outstretched piece of prosciutto and roll, then cut in half. Repeat with the remaining heart of palm and prosciutto.

3. 3

   Lay the pieces of prosciutto wrapped palms in a glass or plastic dish and pour over the olive oil and vinegar mixture. Allow this to marinate at least 4 hours or up to one day. Serve on a nice dish and grate plenty of fresh ground pepper and Parmesan atop.

4. 4

   For the Tostones: Peel the plantain and cut into slices about 2 inches wide.

5. 5

   Fill a large skillet a third full with oil and heat over medium-high heat. Once the oil is hot, fry the plantain slices for approximately 3 minutes, turning once, just long enough to make them soft.

6. 6

   Remove the plantains and drain on paper towels. Use a plantain press or a tin can to smash the plantains to a lesser thickness.

7. 7

   Let the oil come back to a higher temperature. Fry the plantain slices once again, turning occasionally, until golden brown on both sides.

8. 8

   Remove and use paper towels to absorb excess oil. Sprinkle with sea salt and serve.

9. 9

   For the Salsa Golf: Separate the yolks from the egg whites. Put the egg yolks in a medium bowl and save the egg whites for another use. Using a hand-mixer, beat the yolks on medium speed. Add the oil in a very thin steady, stream, beating continuously until the yolks and oil have emulsified.

10. 10

    Add in the lemon juice and salt. Taste for seasoning. Stir in the mustard and ketchup until combined. Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.