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Spanish Varillas
This has been one of the fastest, easiest, yet tastiest appetizers I’ve ever made. It’s basically an all-round snack. You can serve them as a starter or tapas, as a side dish with your soup of choice (Gazpacho makes a perfect match), they also make a healthy snack in between meals. Last but not least, they’re pretty darn good party food.
What I like about them is that they’re low fat, healthy even, without sacrificing flavor. I called them Spanish Varillas because, well, there’s really no deeper meaning to it … I just thought it sounded good! :)
Ingredients:
Paper-thin slices Serrano ham
Bread sticks
Cream cheese
Chives
Pepper
Parmesan
Lettuce or salad leaves
Optional: finely minced sun-dried tomatoes
Directions:
Start with the greens! In case you haven’t noticed – I’m a vegetable nut. I love to eat bright colored food, nothing beats fresh, juicy vegetables and herbs. Shiny green chives and salad leaves are not only pretty, they also give just enough crunch. Chop the chives and give the leaves a quick wash.
You’ll also need plenty of these. I got the plain bread sticks, but they also sell them flavored. No clue if they also sell them spiked with garlic, but I’m sure that would be very tasty as well.
Spanish Jamon Serrano. Need I say more? This is meat as it was meant to be eaten. Delicious. Of course it also works with prosciutto or even Jambon d’Ardenne. Small topographic difference -Spain, Italy or Belgium- take your pick. Even though I like them all three, I feel the Serrano is slightly less salty and has a bit more flavor. Now if you really want to take things to a higher level you can always buy Culatello!
Use room temperature cream cheese because it will spread easier. I used low fat cream cheese – there are so many herbs and other ingredients added there’s plenty of flavor here anyway. But you don’t have to go low-fat, of course :)
Add the chives and a good pinch of black pepper. Now mash, whisk or beat until fluffy. What gives it an extra boost is to also add finely minced sun-dried tomatoes. I didn’t have any around or I would have used them as well.
I’ve always been told to keep tasting the things I prepare. Who am I to argue? For the record: that is not my hand, my fingers are not this masculine!
Now grab a slice of Serrano, mine were a little on the short side, so I used two. Spread a dollop of cream cheese on top.
Now drape some of the salad leaves over the ham. No need to be fussy about it, just make sure they’re sticking out a bit. Even though it looks like some kind of bizarre meat necklace now, trust me, in the end it’ll look good!
Put a bread stick on top and start rolling! This is why the lettuce had to stick out, it’ll peep out of the sides here and there. Told you it would look good!
Make as many as you need, and then some, they usually go fast here! Put them on a platter, sprinkle some Parmesan on top and serve with a little extra Parmesan on the side. Put the remaining cream cheese in a small bowl so it can be used as an extra dip. When used as party food I recommend breaking the bread sticks in half to make smaller varillas.
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What a great idea, will have to give them a go. Fantastic blog and photos! :)
YUM! Those look fabulously tasty.!
Hi! So glad to have found your blog – your photos are outstanding and this little snack is right up my alley.
I look forward to checking back with you!
ziet er lekker uit, orgineel! Jammer dat je de ‘serrano’ van AH gebruikt hebt….dat kan veel beter.
Looks geat, good idea.
Use the best serrano you can get! (not the one you’re using)
Sorry Eric, but that’s a matter of taste, and taste is very subjective. Chances are I won’t like the serrano you normally use but I happen to like this one. And in all honesty, I’m not really a food snob who only wants to use the most expensive products available either.
You can use whatever brand you like best and I’ll do the same in my recipes, ok? :)
These Spanish Varillas are beautiful and I bet they taste as good! I am most at awe with your pictures – you can bet I will be popping in more often :)
I hope you don’t mind but I will be linking you to my blog, feel free to do the same :)
I have only discovered your site now off Foodgawker and I am so happy that I did. You site is awesome and your photography is stunning!!!!!
Hi. Just found this from your post on LJ. It looks great! I love too that I can get everything I need at AH. I’ll have to try this soon.
Perfect work!Keep posting
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http://www.myspace.com/paulandre
Hey hallo!
Heb je je recepten ook op een nederlandse site staan toevallig? Want ik ken niet alle namen van ingrediënten e.d. in het Engels, maar je recepten zien er super uit!! En aangezien ik binnenkort een (vrij simpel) vrijgezellenfeestje bij iemand thuis ga organiseren, wil ik wel graag wat lekkere recepten van je gebruiken voor tapas en tussendoortjes en snacks!
Grappig dat je in Gouda woont btw, ik heb heel lang in Spijkenisse gewoond en ook een tijdje in Nieuwerkerk aan den Ijssel, niet al te ver er vandaan.
Mail me ajb naar mirandageniet@live.nl om me de link van een NL’se site te geven of om eventueel recepten via de mail uit te wisselen.
Ik hoop wat van je te horen!!
Groeten,
Miranda Dingemans
Krijg nou wat, je hebt een translator!!! Wauw, super site, en recepten waarvan het water je in de mond loopt! Ik ga deze site zeker nog vaak bezoeken!! Helemaal goed! Bedankt!
Miranda, wilde je net wijzen op de translator :)
Het zal niet helemaal super werken omdat het gewoon zo’n online translator is, maar ik vermoed dat je er wel aardig mee uit de voeten kunt. Een Nederlandse site heb ik niet!
Yo vivo en Montevideo uruguay, el domingo es el cumple de mi esposo y pensaba hacer unas tablas con fiambres quesos y pates para armar sandwiches con pancitos saborizados, y buscaba algo distinto para complementar, esto me parece sensacional, voy a probar de hacer algunos con albahaca también.
Gracias, luego te cuento como me fue