This old cookbook came in handy when I was looking for a quick and easy tapas recipe.
When my friends, Mary and Ray, invited us over for a tapas and wine tasting party I went looking through my tapas cookbook to see what would be quick, easy and tasty to bring. I found this dish in a book I bought in the mid-’80s called “Tapas, The Little Dishes of Spain,” by Penelope Casas.
Blending these ingredients together may sound a little strange but it created a savory, sweet dish that even my finicky 13-year-old loved.
Ingredients/Shopping List
- Imported mortadella (1/4 pound; thinly sliced and then cut into 2-inch-long julienne strips)
- Boiled ham (1/4 pound; thinly sliced and then cut into 2-inch-long julienne strips)
- Imported pimiento or garlic peppers (About 3 ounces)
- Dill (2 tbsp., minced)
- Parsley (2 tbsp., minced)
- Carrot (1 small, scraped and then cut into 1-inch-long julienne strips)
- Mayonnaise (1/4 cup)
- Ketchup (1 tbsp.)
- Worcestershire sauce (1 dash)
- Salt and pepper to taste
What I did:
In a bowl mix together the mortadella, ham, pimiento, carrot, dill, and parsley.
Make a dressing by stirring together the mayonnaise, ketchup, worcestershire sauce, salt and pepper.
Fold the dressing into the ham mixture, blending well.
Serve immediately or let marinate for several hours in the refrigerator.
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