Frank Camorra’s BBQ Shape Crisp with Jamon Iberico  

Camorra came up with this tapa recipe during a collaborative dinner at Pei Modern with Massimo Bottura, after Bottura asked his fellow chefs to come up with a dish based on a narrative that meant something to them.

This is Camorra’s take on one of his mother’s favourite snacks: jamon iberico with the classic Aussie BBQ Shape.

Please note: The tomato powder is made from dehydrated tomatoes and can be found at Essential Ingredient.

200g potato flour
Salt, to taste
350ml boiling water
50g sesame seeds
50g sunflower seeds
5g onion powder
Tomato powder, for dusting

1.Mix together all dry ingredients except tomato powder together.
2. Add boiling water and mix quickly to form a smooth paste.
3. Spread on a non-stick baking paper, 2-3mm thick.
4. Bake at 130C until crisp for approximately 45 minutes.
5. Once cooked, portion into 4cmx4cm rough squares and dust with dried tomato powder. Top with jamon iberico and serve.



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