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Presunto de Chaves com Pão

Serves 4 to 6 Appetizer meat, Appetizers

Presunto de Chaves com Pão

Presunto de Chaves com Pão hails from the rustic kitchens of Chaves in the Trás-os-Montes region, where tradition and simplicity rule the table. Far from the confines of restaurant formality, this dish is a staple of home dining, prepared with an instinctive touch. Here, olive oil flows generously and salt is measured by intuition, creating a meal that is as much about feel as it is about flavor.

The dish presents a harmonious blend of salty and savory notes, with the presunto's rich texture complemented by the soft crumb of pão alentejano and the sharp bite of cured sheep's cheese. Black olives add a briny contrast, while a drizzle of olive oil melds the components into a cohesive whole. Serve it as a casual spread, inviting hands to tear and share, capturing the essence of a Portuguese home.

Ingredients

  • 250 gpresunto de Chaves — hand-carved into thin sheets
  • 1loaf of pão alentejano — sliced
  • 150 gcured sheep's cheese — cut into wedges
  • 4 tbspextra virgin olive oil
  • 80 gblack olives
  • to tasteflaky sea salt

Method

  1. Begin by slicing the loaf of pão alentejano into thick, rustic slices, about 1.5 cm each. Arrange them on a large serving platter, leaving space for the other components. This bread will serve as the base for the dish, providing a hearty and flavorful foundation.
  2. Slice the cured sheep's cheese into thin, even slices. Place these slices on top of the bread, ensuring each piece of bread is covered. The cheese should slightly overlap the edges of the bread, ready to melt slightly when the warm components are added.
  3. Lay the 250 g of presunto de Chaves over the cheese-covered bread slices. The presunto should be thinly sliced and draped delicately over the cheese, allowing its rich, savory flavor to infuse the dish.
  4. In a small skillet, heat 4 tbsp of extra virgin olive oil over medium heat. Once the oil is warm, add the 80 g of black olives, stirring gently to coat them in the oil. Cook for about 2-3 minutes until the olives are glossy and slightly softened, releasing their aroma.
  5. Carefully spoon the warm olives and olive oil over the presunto and cheese-topped bread slices. Ensure each slice receives a generous amount of olives and oil, as this will add depth and richness to the dish.
  6. Finish by sprinkling flaky sea salt over the entire platter to taste. The salt should enhance the flavors without overpowering them, bringing out the natural taste of the presunto and cheese.
  7. Serve the Presunto de Chaves com Pão immediately on a small plate, ensuring the bread remains crisp and the cheese slightly melted. This dish is best enjoyed fresh, capturing the essence of Portuguese petiscos.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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