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Recipes

BAKED HIDDEN EGGS

Recipe type: Starter and tapas

Ingredients
• 4 eggs
• 4 slices of cooked ham
• 4 slices of fat cheese
• 200 grams of mashed potato
• 1 roasted, peeled red pepper
• Vinegar
• Salt

Method
Recipe for 4 people
Poach the eggs in boiling water with salt and a dash of vinegar for 2 minutes.
Drain and put aside.
Prepare 4 small tapas dishes (earthenware dishes are best) and place the mashed potato in the base of each dish, the cooked ham cut into small strips along the edge, the poached egg in the middle and several strips of pepper on top. Finally place a slice of cheese on top to cover everything.
Cook au gratin the dishes in the oven for 2 or 3 minutes until the cheese has melted.

 



HAM CANNELLONI

Recipe type: Main course

Ingredients
• 4 slices of cooked ham
• 4 slices of creamy cheese
• 4 eggs
• Butter
• Bechamel sauce

Method
Fry an egg for each cannelloni, put one slice of cheese on each slice of ham and the fried egg. Roll it all up to make a cannelloni.
Place the cannelloni in a baking tray and cover them with bechamel sauce and small pieces of butter. Cook au gratin and serve with any garnish you choose.



CHICKEN AND HAM PAELLA

Recipe type: main course

Ingredients
• 1 chicken (1 kg)
• oil
• 1 clove of garlic
• 1 small bunch of parsley
• 500 grams of ripe tomatoes
• 200 grams of cooked ham of a single slice and cut into dices
• 250 grams of fresh peas
• 12 prawns
• Salt
• 650 grams of clams
• white wine
• 1 red pepper
• 300 grams of rice
• double quantity of chicken stock
• saffron
• one lemon juice

Method
Cut the chicken into pieces. Place the paella pan onto the hob with 3 spoons of oil and fry the chicken pieces on a low flame until golden. While the chicken is frying, crush the garlic and fry with two more spoonfuls of oil, add the tomatoes (previously peeled and without seeds) and after 10 minutes add the ham, the peas and the peeled prawns, add the salt and cook for another 10 minutes. After 10 minutes add the ingredients to the paella pan while steaming the clams with the help of some white wine to open them up and scatter them over the rest of the ingredients. Finally, add the pepper cut into strips and the rice, add the stock in which you have dissolved a pinch of saffron, add the salt and leave to cook for some 20 minutes, lowering the heat half way through cooking. Next remove the pan from the heat, cover with a tea towel and leave for 5 to 10 minutes before serving. A useful trick to stop the rice going too soft if you have to wait before serving is to add a few drops of lemon juice.



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