Iberian ham cut into small chips
Pine nuts and parsley
Salt and pepper
The development of this tapa is very easy and quick. You just have to be prepared all the ingredients ready to add them to the pan.
In the pan put a little olive oil and climbed the fire.
When hot add this some previously washed mushrooms. A little salt and pepper. We climbed the fire to expel the water quickly.
Then add the pata negra ham into small pieces with a little fat.
Then add the parsley and pine nuts.
Cook the ingredients until the mushrooms are slightly browned and the iberian ham slightly crispy.
The tapa is served in a small plate.