Piel de Sapo con Ibérico de Cebo – Andalusian toad skin melon with Iberian cured ham

Piel de Sapo con Ibérico de Cebo – Andalusian toad skin melon with Iberian cured ham

Piel de Sapo con Ibérico de Cebo – Andalusian toad skin melon with Iberian cured ham

By Cookpad Spain
5 minutes

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Details
  • Servings:   2
  • Calories:   218
  • Protein:   17g
  •  
  • Fiber:   3g
  • Sugar:   24g
  • Carb Total:   23g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   7g
  •  
  • Dish:   main course
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Cuisine
  • british
Comments
Ingredients
  • 1 Piel de Sapo melon, chilled
  • 100 g Iberian or Serrano cured ham
  • 10 queen olives - I used olives marinated in a lemon and herb dressing
Instructions

Piel de Sapo con Ibérico de Cebo – Andalusian toad skin melon with Iberian cured ham serves 2 original recipe by Cookpad Spain.

View original preparation instructions

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