San Jacobos are the Spanish equivalent of cordon bleu. They are usually prepared with pork or chicken and then filled with ham and cheese. They are a very popular and nutritious food that most children love. I did some research and found out that the name San Jacobo (Saint Jacob or Saint James) came from the hostelries for pilgrims traveling the Way of Saint James or the Camino de Santiago. This pilgrimage follows the route to the Cathedral of Santiago de Compostela in Galicia (northwestern Spain), where tradition has it that the remains of the apostle Saint James are buried. Apparently this dish was a luxury prize that would be given to a pilgrim who had demonstrated some type of heroism along the path. Being such a juicy and flavorsome dish I cannot even imagine how well that must have tasted after weeks of pilgrimage.
On a side note, I highly recommend
travelling to Spain and walking the Way of Saint James. I did it a
few years ago and it was an incredibly enriching experience (for both body and
mind). The path is about 800km (almost 500 miles) from Roncesvalles to
Santiago de Compostela, but as the pilgrims say, the path starts when you leave
home and you can decide where to end it. Some people travel different
small sections of the path year after year (starting where they stopped the
prior year), whereas others decide to take a month off and complete the entire trail
in one trip. Whatever you decide to do, you won’t be disappointed. The
beauty of the landscape, the adversities that you encounter and manage to
resolve, and the people you meet along the way make it one of the best trips
you will ever experience.
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| On the Way of St James in June 2007 |
Alright! Back to the kitchen! Get ready to prepare these delicious pieces of glory! If you are having people over for dinner, prepare the San Jacobos ahead of time but don’t fry them until is time to sit at the table. They will be warm and crunchy!
Here’s what you will need:
MATERIALS:
- Mixing bowl (to whisk eggs)
- Frying pan
- Wide plate to serve
INGREDIENTS:
(For 4 people)
- 4 slices of turkey breast
- 4 slices of Serrano ham
- 4 "½ inch" slices of Foie
- 2 eggs
- 2 cups of breadcrumbs
- Salt and Pepper
- 1 cup of Olive oil
HOW TO PREPARE IT:
1. Cut the turkey and the Serrano ham slices in half. Cut the foie slices in a similar size.
3. Prepare the breadcrumbs on a plate to coat the meat.
4. Start assembling the San Jacobos by using a slice of turkey on the bottom and then topping it with a slice of Serrano and a piece of foie.
5. Cover with another piece of turkey and secure with toothpicks
6. Prepare the 4 San Jacobos before you start heating the oil.
7. Add the olive oil in a frying pan and wait until is hot.
8. Dip each piece thoroughly in egg and then coat in breadcrumbs.
9. Fry each piece in a medium heat now and don’t abandon the stove side or they’ll burn!
11. Serve while they are warm!
Hasta pronto!
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