32 recipes to take advantage of the cold cuts and sausage that you have at home

Ham, whether Iberian or Serrano; any chorizo ​​that you still have hanging; a taco of cooked ham or some slices that you don't want to turn into a sandwich; turkey breast that can go better in a salad, or use a good quality mortadella beyond the sandwich.

It is easy to give a meaty touch to many of our recipes, adding the proteins and the flavor of a good sausage or a cold cuts that we have in the fridge. The kitchen of use does not have to be a save yourself who can where to mix the ingredients to the trantrán.

For this reason, today we are approaching the fridge and we are about to breathe new life into some of these products that you may have there and give them a second chance in the kitchen.

From the versatility of Iberian ham to the freshness of cooked ham (yes, which we sometimes call York ham), passing through light recipes where turkey breast or cold cuts of chicken can take part, until giving free rein to other products such as chorizo ​​-what would we do without chorizo-, beef jerky or Italian sausages.


It must be recognized that the most complicated part of ham is that it is over. Whether it is Iberian or Serrano ham -even when we buy prosciutto or speck-, it is possible that it will fly in a few days from the fridge.

Also, if we have a paw or a shoulder at home, we can use it in the kitchen beyond the crude oil, and this SUV does not displease anyone.

1. Easy emmental cheese soufflé with Iberian ham

Having a different appetizer based on ham is not difficult and we can also go to the oven. In this way, we can perfectly control the times to wait for our visits.

You can emulate the recipe with the cheese you have at home and substitute the Iberian for a good white pork serrano ham such as Teruel ham or Trévelez ham. The result is guaranteed.


For 4 people
  • Bread 2
  • Grated emmental cheese 100 g
  • Iberian Ham 60 g
  • Egg 3
  • Dijon mustard 5 ml
  • Ground black pepper
  • Chopped chives

How to make easy emmental cheese soufflé with Iberian ham

Difficulty: easy
  • Total time 30 m
  • Elaboration 10 m
  • Cooking 20 m
  • Repose 30 m

Grease four individual ramekin molds with oil. Chop the bread into small cubes and arrange in a bowl. Add the minced Iberian ham and mix also with the cheese.

Lightly beat the eggs in another bowl. Add a beat of black pepper, mustard and milk, and beat a little more. Distribute the bread, cheese and ham mixture in the molds, cover with the eggs and milk and let stand 30 minutes.

Preheat the oven to 180ºC. Add a little more emmental cheese to the soufflés on top, a touch of chives and bake on a tray for about 20-25 minutes. They will grow during baking but will drop again once settled. Serve freshly made with fresh chives on top.

Link to recipe | Easy emmental cheese soufflé with iberian ham

2. Battered asparagus stuffed with Iberian ham

Whether cooked or Iberian, the asparagus does very well with ham and it also does well with gratins.

This easy to solve starter can give new life to both the asparagus you have in the pantry and those slices of ham that you still have forgotten in the fridge.

  • ** Ingredients for 4 people: 12 very thick canned asparagus, 150g of sliced ​​Iberian ham, 2 eggs, flour and extra virgin olive oil.
  • Preparation: We extract the asparagus from the can, drain them and let them dry on kitchen paper. We cut lengthwise, without separating the asparagus into two halves, so they will be easier to handle. We cut the ham into strips, put them in each asparagus, close and flour them. We bathe the floured asparagus in beaten egg, and fry them in extra virgin olive oil for a few minutes on both sides. Let the excess oil drain on absorbent paper and serve hot.

Link to recipe | Battered asparagus stuffed with Iberian ham

3. Paccheri stuffed with boletus and Iberian ham

Indulge yourself with good pasta and salt from the common tomato sauces with this recipe.

You can substitute the cold cuts for the one you have at home but the Iberian salty point is great. If you do not have boletus, do it with another mushroom but better that it is fresh, like a Portobello mushroom.

  • Ingredients for 4 people: 2 cloves of garlic, 250g of onion, 100g of fresh mushrooms, 45g of dehydrated porcini, 50g of Iberico ham in shavings, 26 pacchieri, extra virgin olive oil, salt, 75 ml of white wine and 75ml of Vegetables soup.
  • Preparation: We put the boletus to soak in a deep container covered with water. We let them hydrate for the time indicated by the manufacturer. We remove from the water with a slotted spoon, trying not to remove the bottom of the water where earth remains could have fallen. We pass the soaking water through a fine gauze and reserve. Peel the garlic cloves and chop them finely. We cut the onion into small pieces. We heat extra virgin olive oil in a frying pan and sauté half of both. Chop the boletus and mushrooms, previously cleaned with a damp cloth. Add to the pan, season to taste and cook for a few minutes or until there are no traces of liquid. Add the Iberian ham shavings and pass to a pastry bag. We prepare a sauce. Heat a little oil in a frying pan and cook half the garlic and onion that we have reserved. Add the wine, raise the heat and let evaporate. We incorporate the vegetable broth, 100 ml of the water to soak the boletus and season with salt and pepper. Cook over medium heat for 10 minutes. Meanwhile we cook the pacchieri following the directions on the package and, once ready, transfer them to a container with ice water. When the sauce is ready we crush it and pass through a fine strainer. We cover with it the base of four oven dishes and place on top four pacchieri filled with the mixture of boletus and Iberian ham. We put some Iberian shavings on top if we want to enhance the flavor, sprinkle with grated cheese and bake for five minutes at 200ºC. We serve immediately.

Link to recipe | Paccheri stuffed with boletus and Iberian ham

4. Zucchini and Iberian ham salad

Don't be afraid to make your salads warm or add proteins like ham. In this case we bet on zucchini but some roasted tomatoes or a roasted eggplant would also come with pearls.

Now that the heat is approaching you may want to bet on them and not leave the culinary imagination aside, so try this healthy temptation where ham is well present.

  • Ingredients for 4 people: 4 zucchini, 3 tablespoons of oil, salt, ground black pepper, 200g of sliced ​​good quality Iberian ham, 2 tablespoons of pine nuts and fresh parsley. For the dressing: 2 tablespoons of red wine vinegar, 2 tablespoons of flower honey, the juice of half a lemon, 6 tablespoons of olive oil and a sprig of fresh thyme.
  • Preparation: First prepare the sweet dressing. In a small bowl beat the vinegar, 1 tablespoon of honey and most of the lemon juice. While continuing to beat, gradually incorporate the olive oil, add the thyme and season with salt and pepper. We try and add more honey or lemon if necessary. The dressing should have a balance of sweet, salty, and acidic flavors. We wash the zucchini, trim them and cut them into slices. We put them in a large bowl, add the olive oil, salt and pepper and stir well so that they are impregnated with this mixture. Heat a griddle over medium-high heat and roast the courgettes 3-4 minutes on each side, until lightly browned and tender. We have the slices of Iberian ham and zucchini in individual dishes. Sprinkle with the sweet and sour sauce and sprinkle a few pine nuts and parsley leaves on top. We can serve hot or at room temperature.

Link to recipe | Zucchini and Iberian ham salad

5. Makis of melon with ham

Cool, surprising and easy to solve. If you thought you had seen it around the classic melon with ham, you are in luck.

The contrast of sweet melon with salty ham is unbeatable and in addition to being able to prepare it in advance, this dish can also involve the smallest of the house in its preparation.

  • Ingredients for 4 people: For the makis: 4 slices of Iberian ham and 1 slice of melon. For the sushi rice: a cup of rice, 2 cups of water, vinegar to dress the rice.
  • Preparation: We make the rice following these steps. Once we have the rice ready, seasoned and cooled, it will not take us more than 10 minutes to have this recipe to impact our own. We line a mat with kitchen plastic so that the ingredients do not stick to us. Instead of using nori seaweed to roll as in the authentic makis, we place two slices of Iberian ham on the mat, so that the second mounts a little on the first. We spread the sushi rice over the ham slices without completely covering them. We cut a slice of melon, we remove the seeds and the peel and cut it into narrow sticks. We place two or three sticks on the rice, letting it protrude a little from the sides. We roll our melon maki with ham helped by the mat or makisu. Press to compact the roll that we have made and proceed to cut the portions, discarding the ends so that they are all of similar size. We repeat the operation with the other two slices of ham. We serve immediately and sit down with the others or we won't be able to prove them, because they disappear.

Link to recipe | Melon makis with ham

6. Eggs in serrano ham casserole

Give new life to ham at your breakfasts and give yourself a weekend tribute with this super easy recipe.

If you miss breakfast and hotel buffets, this recipe will be a staple for those days when you start cooking at the first hour.

  • Ingredients for 2 units: 2 eggs, 2 slices of Serrano ham, 50g of onion, 50g of mozzarella cheese, 10g of butter, fresh parsley, salt and ground black pepper.
  • Preparation: Grease a couple of paper cupcake molds with butter and roll a slice of ham in each. Chop the onion, a couple of branches of parsley and the mozzarella cheese. We beat the eggs in a bowl and add the onion, parsley and cheese. Season with salt and pepper to taste. We fill each mold with this mixture in such a way that it reaches the top of the mold and completely fills it. Finally we place the molds in the hot oven at 180ºC for about 25 minutes. Once ready, remove from the oven and serve immediately.

Link to recipe | Eggs in serrano ham casserole

7. Serrano ham and marinated peaches salad

Another good way to play with salads including fruit. In this case, since the peach is very sweet -you could also put apricot-, some slices of duck ham would also do well but the serrano feels great.

The key is in the peach marinade, to which you can also add some spice such as vanilla or cinnamon to give it an even more exotic touch.

  • Ingredients for 4 people: 6 peaches, 16 slices of Serrano ham, a bunch of arugula, 4 tablespoons of Modena vinegar, 8 tablespoons of extra virgin olive oil, salt and pepper.
  • Preparation: Peel the peaches, for this we put a pot of boiling water and blanch the fruit for a few seconds, in this way the skin will come out without problems. Once peeled, cut them into quarters and if they are very large, they are halved. We reserve them on a serving plate. In a bowl mix the vinegar with the oil and emulsify with a fork. We pour the peaches and mix, leaving them to marinate for fifteen minutes. We remove the fruit, distribute it on the plates, season and accompany it with some slices of Serrano ham and some arugula leaves. Top dressing to taste and serve.

Link to recipe | Serrano ham and marinated peaches salad

8. Paupiette of serrano ham and chicken with ricotta

A recipe of French origin easier to pronounce than its name and which is nothing more than wrapping a set with meat, in this case Serrano ham.

A crumbly and fresh cheese such as ricotta is very good for you but you can use some other cheese or substitute the ham for the cold cuts that you have at home but you will love this recipe with all its ingredients.

  • Ingredients for 4 people: 500g of chicken breast, 500g of Ricotta cheese, 12 large and thin slices of Serrano ham, 50g of grated Parmesan cheese, 2 egg yolks M, 3 tablespoons of olive oil, grated 1/2 lemon, fresh sage leaves, salt and pepper.
  • Preparation: We divide the chicken breasts into small cubes. We put them in a large bowl and add the crumbled ricotta cheese, the beaten yolks, the lemon zest, and the pepper. We divide this mixture into four equal parts. We preheat the oven to 180 degrees. On top of a baking paper we place three slices of ham slightly overlapping each other. We put a quarter of the filling on top and roll it up to make a roll. We distribute this operation with the other three rolls. We put a frying pan on the fire and heat the oil in it, add the sage leaves and fry the paupiettes two by two over medium heat. We have the paupiettes on a tray greased with oil and bake them for 35 minutes.

Link to recipe | Paupiette of serrano ham and chicken with ricotta

9. Camembert cheese and serrano ham tart

Between pizza and cake this recipe moves, ideal for an aperitif and that in just half an hour you can have a list.

Our version includes camembert and serrano ham but you can play with the ingredients you have at home. Of course, remember that always in this type of preparation in the oven it is better to resort to cheeses that work well.

  • Ingredients for 2 people: 250g of flaky pastry, 2 slices of Serrano ham, 250g of camembert cheese, 25g of Dijon mustard, salt and ground black pepper.
  • Preparation: We spread the puff pastry in a cake pan previously greased with butter or with non-stick paper. Spread Dijon mustard over the entire surface of the dough. We cut the Serrano ham into irregular pieces and the Camembert cheese into squares or rectangles about half a centimeter thick. If you prefer they can also make the thinner cheese slices, there is a matter of personal taste. Now we are going to fill the cake with the pieces of ham and with the pieces of cheese. Season with salt and black pepper to taste and cook in the hot oven at 180ºC for approximately 25 minutes or until the cheese is golden brown.

Link to recipe | Camembert cheese and serrano ham cake

10. Skewer with pear, Arzúa cheese and Serrano ham

The melting touch of the Arzúa, the freshness and sweetness of the pear and the crispness of the Serrano ham make this skewer a fundamental for a barbecue.

As always, you can play with the ingredients at will but the best cheese that is easy to melt, the very juicy fruit and the ham, from the good.

  • Ingredients for 4 people: 2 large pears, 150g of thinly sliced ​​Serrano ham, 180g of Arzúa Ulloa cheese, the juice of half a lemon and olive oil.
  • Preparation: Peel the pears, removing the central core and the seeds. Cut them into eight segments and sprinkle them with the lemon juice so that they do not turn black. On the other hand, remove the crust from the cheese and cut it into sticks, wrapping each one with half a slice of Serrano ham. On a wooden or metal skewer, insert a piece of pear and a roll of cheese and ham. Placing two units of each one alternately. Then in a non-stick frying pan heat a splash of oil and brown the skewers for a minute or two on each side or until you see the melted cheese.

Link to recipe | Pear skewer, Arzúa cheese and Serrano ham


As in all ingredients in the world, there are good products and not so good products.With this dilemma also lives the mortadella, which when it is good, is sublime.

For that reason, we already spoke to you in the past about the world of Italian sausage and there she is a kind of lighthouse and to which today we also dedicate some remarks of use.

11. Mortadella and San Simón cheese sandwich with caramelized onion

In this case we give a 2.0 version of the classic mixed sandwich, replacing cooked ham with mortadella and giving importance to cheese.

You can flirt with the cheese you prefer but knowing, as we have said before, that in this case it is better to use cheeses that work well. The addition of onion gives it a very rich sweet touch, so we advise you to keep it.

  • Ingredients for 2 units: 1 large sweet onion, 4 slices of loaf of bread, 100g of bologna mortadella, 120g of San Simón da Costa cheese, Dijon mustard, ground black pepper, salt and extra virgin olive oil.
  • Preparation Peel and cut the onion into thin julienne strips or into not very small cubes. Heat a couple of tablespoons of olive oil in a skillet over medium-high heat and add the onion. Stir well. When it begins to brown, salt and lower the heat to low-medium power. Cook the onion stirring occasionally for at least 45 minutes. It will be browning and reducing its volume, until it begins to take on the typical tan tone of caramelization. Continue cooking until you have the desired point. Reserve. Cut the bread into not very thin slices. Spread a layer of each unit with mustard and place portions of San Simón cheese without rind on top. Distribute the caramelized onion, the mortadella and a little more cheese. Season with salt and pepper and cover with the other slices. Lightly paint with oil or butter the outer sides of the bread and cook on the grill in a non-stick frying pan at medium temperature on both sides. The bread must be toasted to the outside and the cheese melted.

Link to recipe | Mortadella and San Simón cheese sandwich with caramelized onion

12. Deli minced meat, bologna mortadella, omelette and caramel

We love farces -culinary- and in this case it is as surprising as it is tasty, leaving your mouth open and you want more of your guests.

A kind of meatloaf that you can serve cold and sliced ​​as a sandwich but also hot, seasoning it with some sauce that you have at home and adding some fried potatoes.

  • ** Ingredients for 6 people: 600g of minced meat, 3 slices of bologna mortadella, 2 eggs, 40g of sugar and chopped fresh parsley to taste.
  • Preparation: To make the cold cuts, we also need a plastic or kitchen film that will help us roll up the content. On the film, we distribute the minced meat trying to keep the length of the mold and letting it spread across the width of the plastic. Season with salt and pepper and cover the meat with the three slices of bologna mortadella. In a large frying pan we make a French omelette with the two eggs but instead of forming it, we let it make as if it were a pancake so that it is thin and wide. We spread the omelette over the mortadella and with the help of the film we roll the cold cuts of minced meat into a cylinder. We place the cylinder in the mold and remove the plastic. Sprinkle with chopped parsley and cook in a water bath in the oven for 35 minutes at 180º. Remove from the oven and cover with aluminum foil, placing a milk carton on top so that it cools down while pressed. While it is cooling, we collect the liquids from time to time, since they will serve us to make a sauce with which to accompany the cold cuts. Once cold, we unmold and cut into thick slices.

Link to recipe | Deli minced meat, bologna mortadella, omelette and caramel

13. Veal packets, bologna mortadella and Mahón cheese

In this case we flirt with a recipe that has a certain flamingo flair but we vary its ingredients, betting on veal, mortadella and a Mahón cheese.

We can play with the ingredients at will, adapting to the type of meat we have at home or using the oven instead of frying. It will not be the same but it gives a very good result.

  • Ingredients for 4 people: 4 beef fillets (tapilla), 4 slices of bologna mortadella, 4 slices of Mahón cheese, salt, 1 egg, flour, breadcrumbs and olive oil.
  • Preparation: Stretch the beef fillet on the work surface, season with salt. Put on each one a slice of bologna mortadella and a piece of Mahón cheese. Then, roll it up on itself and you can tuck the parts of the filling that you want to 'escape' or stretch the meat a little to cover everything well. Now it's time to bread our veal packages, for this we need three dishes; one with flour, another with beaten egg and the last with breadcrumbs. We will be passing each package through the flour, the egg and the breadcrumbs, in this order. To prevent the melted cheese from falling out, I recommend a second pass through egg and breadcrumbs, which has been called double breading. To finish today's recipe, we have to fry them in plenty of olive oil over medium-low heat, until they are well browned.

Link to recipe | Veal packets, bologna mortadella and Mahón cheese


Happiness strung together. We will hardly find a house in Spain where there is no chorizo ​​string in the fridge or hanging in the cupboard. Icon of the patriotic sausage by nature, there are so many options that we find that it is difficult for the kitchen not to have a good relationship with it.

As a protagonist but also as a companion, a good piece of chorizo, either sliced ​​or whole, can give your dishes a lot of play.

15. Chorizo ​​meatballs in tomato sauce and mushrooms

The dressing, like the procession, goes inside this recipe where we can include a little bit of hash to give that power to the beef.

In addition, with the chorizo ​​fat we managed to give that meatballs that juiciness in one of those dishes that asks for bread.

  • Ingredients for 25 units: 450g of lean ground beef, 2 ear sausages, 40g of breadcrumbs, 1 clove of garlic, half a teaspoon of sweet paprika, a quarter of a teaspoon of hot paprika, 1 bunch of fresh parsley, 1 chive for the sauce, 1 small red pepper for the sauce, 200g of mushrooms for the sauce, half a teaspoon of ground cumin, a quarter of a teaspoon of ground cinnamon, 2ml of harissa (depending on the taste for the spiciness), 5ml of concentrated tomato, 250g canned tomatoes, 200ml chicken broth, ground black pepper, salt and extra virgin olive oil.
  • Preparation: Arrange the minced meat in a bowl and add the meat of the chorizos without the skin, the breadcrumbs, the minced garlic clove, fresh parsley and a pinch of salt. Mix everything very well until you have a homogeneous mass, adding more breadcrumbs if necessary. With wet hands, take small portions and form meatballs, about 25-30 units. Heat olive oil in a frying pan and fry the meatballs in one or two batches, leaving them to brown well on all sides. Remove and reserve on absorbent paper. In the same pan - wipe off a little fat if there is too much - sauté the chopped onion, add the washed and chopped mushrooms and season with salt and pepper. Cook 5 minutes, add spices, harissa, tomato concentrate and canned tomatoes. Crush well and mix. Add the broth or water and cook over low heat for about 10 minutes. Incorporate the meatballs, mixing well with the sauce, and cook the whole covered for another 10-15 minutes.

Link to recipe | Chorizo ​​meatballs in tomato sauce and mushrooms

15. Soft spreadable homemade chorizo

A safe bet for your snacks in which to drink chorizo ​​in a different way and from which you will surely end up asking for the recipe.

The key is to use a good chorizo; then you decide if you want it more intense or less. In this case, our option is for all palates, but if you bet on something more daring, do it without problems.

  • Ingredients for 6 people: 200g of fresh chorizo, 75ml of liquid cream for cooking, a tablespoon of cream cheese and crackers.
  • Preparation: We remove the meat from the chorizo ​​from its casing and mince it. Without adding any oil, we began to fry the chorizo ​​without actually browning it, simply turning it around and helping it to continue crumbling. When the meat changes color, we incorporate the liquid cream and the cheese, leaving everything to integrate slightly.Finally we transfer the content to a high glass and crush it with the mixer or the robot until obtaining an orange-colored paste.

Link to recipe | Soft spreadable homemade chorizo

16. Macaroni with chorizo

There is no one at home who resists this recipe that we have all grown up with. Possibly, along with Bolognese, the most frequent way of eating macaroni that we have had at home and that cannot be missing if we talk about recipes with chorizo.

You just have to decide which chorizo ​​is best for you or which one you want to give out at home. If you come upstairs, you can try making these macaroni and the meatball recipe that we have told you above. A double guaranteed success.

  • Ingredients for 4 people: 400g of macaroni, 1 onion, 2 cloves of garlic, 1 leek, 1 red pepper, 1 chilli, two rehydrated dried tomatoes, 800g of natural chopped tomato, 150g of fresh chorizo, 100ml of white wine, 1 sheet bay leaf, dried oregano, sugar, ground black pepper, salt, olive oil and cheese to taste to gratin.
  • Preparation: We cook the macaroni in plenty of salty water following the directions on the package, trying to leave it al dente. I like to mix the smooth variety with the grated one, but it is totally optional. Drain well and reserve in a platter or on a tray. Chop the onion, garlic cloves, leek, bell pepper and chili without seeds. Preheat the oven to 200ºC. Heat a little oil in a frying pan or casserole and fry the cbeolla a little with the garlic. Add the rest of the vegetables and cook over medium heat until they take color. Add the chopped dry tomato, the drained canned tomato, the bay leaf and a little salt and sugar. Stir well and cook over medium heat for about 10 minutes. Add a splash of wine, let the alcohol evaporate and add oregano. Cook 10-15 minutes more. Crush the sauce removing the bay leaf and set aside. Chop the chorizo ​​removing the skin or cut into not very large pieces and brown in the same pan. Add the tomato sauce and macaroni and cook the whole a couple of minutes. Transfer to a baking dish, add the cheese and gratin until golden brown to taste. Serve with freshly ground black pepper and a little fresh basil, if we have it.

Link to recipe | Macaroni with chorizo

17. Quesadillas with chorizo

Some sliced ​​dead of laughter that we have in the fridge can become the improvised protagonist of these quesadillas.

The trinomial chorizo, cheese and dough works in any of its aspects and this Texmex-inspired recipe was not going to be an exception.

  • Ingredients for 3 people: 3 Mexican wheat or corn tortillas (I used wheat), 1/2 onion, 1 tomato, 400g of Manchego or Cheddar cheese, 15 slices of spicy chorizo ​​(salami pepperoni) and optionally a piquillo pepper .
  • Preparation: Chop the tomato and onion and poach them in a pan with a little olive oil. We do this operation over low heat so that they soften without taking color. When the tomato and onion have released their water, you can add the pepper. We crush the vegetables with a little water with the help of the mixer to form a cream and reintegrate it into the pan. We cut the cheese into small pieces and put them on the cream, stirring for about 5 minutes until the cheese completely melts. In another frying pan that we heat without oil, we put the tortillas one by one so that they take temperature and become flexible and manageable. On each tortilla we put two or three tablespoons of the quesadilla sauce and on it we distribute 5 slices of spicy chorizo. I used the pepperoni that I had left over from the pizza recipe with salami pepperoni and funghi whose spicy and spicy flavor was ideal for these quesadillas, but you can use any other sliced ​​chorizo. We fold in half and serve immediately.

Link to recipe | Quesadillas with chorizo

18. Potatoes a la Rioja

Paul Bocuse, pope of modern French cuisine, said of this illustrious stew that "it was the best dish he had ever had outside of France".

We do not know if it reaches those extremes but we do have a recipe with which to comfort you and give new life to the chorizo ​​that we have at home.

  • Ingredients for 2 people: 4 potatoes, 1 fresh chorizo, 1 colored pepper, 1 choricero pepper, 1 onion, 20g of paprika de la vera, 10ml of extra virgin olive oil and salt.
  • Preparation: In a saucepan put a little olive oil and brown the onion cut into small squares and the bell pepper cut in half. Add the sliced ​​skinless chorizo ​​and sauté slightly. We throw the peeled potatoes, washed and cascaded into regular pieces, not very big, we give a few turns to the whole and add the paprika so that it is done a little but avoiding burning. Finally we place the open and clean choriceros peppers in the saucepan and cover with water. We bring to a boil and at that time we lower the heat so that the stew is made slowly. When the potato is almost ready, add salt. We test the point of salt in the broth and rectify if necessary. If we want the thicker broth of the potatoes we must move the casserole from time to time to help the potatoes release their starch. Anyway, we can crush some with a little liquid with a fork and add them.

Link to recipe | Potatoes Riojana's style

19. Green beans au gratin with tomato and chorizo

Banish your topics and discover how a little chorizo ​​and a touch of oven can be good for green beans.

In this case, the green beans act almost like a paste, integrating with the tomato and the chorizo ​​and resulting in a 10-dollar fee and also very cheap.

  • Ingredients for 4 people: 300g of flat beans, 400g of tomato sauce, 80g of chorizo ​​oreado and 30g of Parmesan cheese.
  • Preparation: We will use the longer green flat beans, which we will cut lengthwise into two or three portions. We cook them in abundant salted water for approximately 14-18 minutes until they are cooked and flexible. Once cooked, but leaving them with a certain bite, we add the fried tomato sauce. Stir carefully not to break the beans too much and transfer it to a baking dish. We fill the holes with chorizo ​​bits that we leave on the surface so that they cook with the heat of the oven during the gratin. To do this, we cut slices of sausage that we later split into four. We distribute the pieces well, introducing some through the holes that the beans have formed. Finally, cover with a good layer of grated Parmesan cheese and gratin at 235ºC for two or three minutes to make it look like an Italian pasta dish fresh from the oven. We serve by ensuring that the gratin layer is distributed among diners.

Link to recipe | Green beans au gratin with tomato and chorizo

Dried meat

The queen of the cold meat and standard of the Leon cold meat. Exquisite as an aperitif and with that smoky and juicy touch that so many of us like.

We do not usually use it in the kitchen but it is very rich and also very healthy, being a good way of providing protein and little fat.

20. Crispy beef jerky with gorgonzola, mascarpone and palm honey

One of those pecks that are going to get out of your hands before reaching the table. The mixture of cheeses makes the final result very creamy and the jerky gives it that crispy touch that we like so much.

Do thinking that they will be missing because as the tray appears they will disappear as if by magic.

  • Ingredients for 6 people: 200g of beef jerky, 150g of mascarpone cheese, 150g of gorgonzola cheese and palm honey to taste.
  • Preparation: To make the filling of the eclairs, we mix the mascarpone cheese with the gorgonzola, after leaving them out of the fridge for an hour. We save the resulting cream in a pastry bag. To make the beads, we wrap the metal or reed molds, covering them with a slice of jerky. When we have all the canutillos prepared, we dry them in the oven at 100º for half an hour. Then we let them cool another 20 minutes to harden before removing the beads from the molds. With the help of the pastry bag we fill the jerky cylinders with the cheese mixture and arrange them in a bowl. To give a contrast to the mixture of crisp and creamy, we put a little cane honey in the center so that those who want can add a sweet touch to the eclairs.

Link to recipe | Crispy beef jerky with gorgonzola, mascarpone and palm honey

21. Cecina and boletus croquettes

It is difficult to find any product that cannot be part of a kibble and, obviously, the jerky was not going to be an exception.

Chopped small and integrating with the bechamel, this recipe for croquettes will make you get out of the routine - tasty but routine - of the usual cooked or ham croquettes.

  • Ingredients for about 30 croquettes: 1 liter of whole milk, 100g of sliced ​​beef jerky, 50g of frozen or rehydrated boletus, 75g of flour, 75g of butter, salt, nutmeg, eggs and breadcrumbs.
  • Preparation: We cut the boletus into small pieces and begin to sauté them in the pan with the butter until they are well browned. Then add the jerky cut into small cubes and the flour, stirring with the wooden spoon so that it is impregnated in all the stumbles. We mix well so that the flour is toasted and we are adding the milk in small trickles that will disappear as the flour absorbs them. Little by little, and with patience we continue incorporating milk and stirring. We will continue with this process until our "paste" becomes a dense mass that we will reduce, always with small drips of milk until it is at the point that we like. We rectify with salt and pepper and add a touch of nutmeg. Personally I really like the fairly thin kibble dough, considering that when it cools down it hardens a bit. So we get croquettes with the almost liquid dough, but you have to consider that they will be less manageable to form and fry so finding the perfect point is the real question. We cool the dough in a flat pan and form the croquettes afterwards with two tablespoons or with the help of a pastry bag. We pass the croquettes through beaten egg and breadcrumbs and fry them in plenty of very hot olive oil. Drain on absorbent paper and bring to the table immediately.

Link to recipe | Beef jerky and boletus croquettes

22. Mozzarella salad with jerky and spiced figs

With the Iberian ham we present you a salad in which there were marinated peaches and here we lie in the arms of the figs - if you have figs, use figs.

It combines well the sweet of the fruit, the salty and smoked of the jerky and the freshness of the mozzarella, turning into a champion salad with which to surprise and pamper yourself.

  • Ingredients for 4 people: Salad: a chicken breast, 8 slices of beef jerky, 2 balls of mozzarella, 125g of lettuce mix, extra virgin olive oil, balsamic vinegar of Modena and salt. For spiced figs: 8 figs, 110g of sugar, 150ml of Pedro Ximénez, 75ml of balsamic vinegar of Modena, 2 slices of lemon, half a stick of cinnamon stick, 4 black peppercorns, 1 star anise a pinch of ground ginger .
  • Preparation: We will start by preparing the figs. For this we put a saucepan on the fire with the sugar, the wine, the balsamic vinegar and all the spices. We leave it on medium heat for ten minutes, stirring occasionally. Then we add the figs in halves and cook them for three minutes. We remove them with a spatula and let it continue cooking the spiced syrup until it is reduced by half. Then we return the figs to it and let them rest until cool. We continue cutting the chicken breast into cubes and fry it grilled in a pan with a few drops of oil. We reserve. Then we cut the mozzarella cheese into cubes and the beef jerky slices. We have the lettuce mix in some dishes or bowls, dividing that amount into four portions. We add on top the grilled chicken, the dice of cheese and the minced beef jerky. We cut the spiced figs into quarters or halves and spread them over each serving of salad.

Link to recipe | Mozzarella salad with jerky and spiced figs

23. Crêpe rolls filled with cream cheese and bresaola

Okay, it is not cured but they are family, only one has an Italian accent and the other is Leonese of pure strain but the essence is very similar: a cured ham.

In this case the recipe is good for an aperitif, for an afternoon snack or even for breakfast, and that is, who doesn't like pancakes.

  • Ingredients for 25 units: 50g of pastry flour, 125ml of milk, half a teaspoon of Provencal herbs, a pinch of ground black pepper, a pinch of salt, 5ml of extra virgin olive oil, 5ml of water, 1 egg L, 150g of cream cheese and 200g of bresola in thin slices.
  • Preparation: Place the egg in a medium bowl and add the milk, salt, olive oil, water, Provencal herbs and a touch of black pepper. Incorporate the sifted flour, mixing well with some rods, until there are no lumps. Cover and let stand in the fridge for half an hour. Lightly grease a good medium-sized non-stick frying pan and cook the crêpes, adding approximately 60 ml of dough each time. About 3-4 crêpes should come out, depending on the diameter and thickness we give them. It is better that they come out fine. Remove as soon as they are ready and leave on a plate covered with a clean cloth or plastic film. Cover each pancake with a generous layer of cream cheese, give a pinch of pepper and add a few slices of bresaola. It is better not to go to the edges with the cheese to prevent it from coming out. Carefully roll up tightly and wrap each roll in plastic wrap. Let stand in the fridge for half an hour. Carefully cut 1-2 cm thick rolls. The colder they are, the easier it will be. Discard the ends for presentation - or eat them directly on the go, don't throw them away. Serve on platter or appetizer trays.

Link to recipe | Pancake rolls filled with cream cheese and bresaola

Cooked ham

We have talked about cured ham as the protagonist in the kitchen, but its 'sweet' relative, cooked ham and smoked meat is not far behind.

Its softness, easy availability price means that there is no palate to resist it, so let's go for those forgotten slices in the fridge and take advantage of it between the stoves.

24. Loin books stuffed with ham and cheese

Everything our mothers passed us through the pan and fried became almost magically one of our favorite dishes. In this case, we bet on some little books with ham and cheese that could very well be some san jacobos or a kind of cordon bleu.

The best thing is that the cheese melts well, that we use a quality ham and, of course, a fresh loin that is up to it. With those wickerwork, the result is guaranteed.

  • Ingredients for 6 people: 6 fillets of pork loin in booklets, 6 slices of cheese, 6 slices of cooked ham, 2 eggs, breadcrumbs, salt and oil for frying.
  • Preparation: We spread the booklets on a clean surface and salt it. Next, we cover each booklet with a slice of cheese and, on top, a slice of York ham. We fold the booklets and pass each one through beaten egg and breadcrumbs. So that they do not open when frying, we can close the edges of each booklet with one or two toothpicks. We heat abundant olive oil and fry the booklets on each side, they must be well browned. When removing them from the fire, we will place them on a plate with kitchen paper so that the excess oil is absorbed. Serve right away.

Link to recipe | Loin books stuffed with ham and cheese

25. Leek gratin with ham and cheese

The oven is great for many products and cooked ham is no exception.

In this case we can use it as a starter but also give it an output as a snack on a large table, where we can change the leeks for asparagus, for example.

  • Ingredients for 4 people: 8 canned leeks, 8 slices of Edam cheese, 8 slices of cooked ham, 500ml of bechamel sauce and 50g of grated cheese for gratin.
  • Preparation: We drain the leeks from the water in which they are preserved and dry them well with absorbent paper. Wrap each leek in a slice of cheese, then a slice of cooked ham. We cover the base of a baking dish with a layer of bechamel sauce (here the recipe) and arrange the leeks on top. Pour the béchamel sauce over the leeks, making sure they are well covered so that they do not dry out in the heat of the oven. Spread the grated cheese over the bechamel sauce and cook in the oven, pre-heated to 200 ºC, for about 20 minutes or until the surface turns golden. Remove from the oven, let stand a few minutes and serve hot.

Link to recipe | Leek gratin with ham and cheese

26. Ham and potato cannelloni

As humble as they are, these cannelloni show us that you don't have to spend a lot of money to have a very tasty and tasty second course.

In this case, the ham is used and we use the mashed potato on top, which gives a very rich point of unctuousness but that you can make with fresh potatoes, and that will surely make more than one of you sink your teeth into this recipe.

  • Ingredients for 4 people: 125g of mashed potato flakes, 200ml of milk, 200ml of water, 60g of butter, 8 slices of cooked ham, 200g of pork liver pate, 350g of tomato sauce, grated cheese, salt, ground black pepper and extra virgin olive oil.
  • Preparation: Heat the milk and water in a large saucepan. Season and add the dehydrated potato flakes. Stir constantly until it begins to boil and thicken. So, remove from the heat and add the butter. Stir again until incorporated and allow to temper. Meanwhile, we spread the eight slices of York ham on a clean surface. We spread the pate on all of them, spreading it on one of the narrowest ends. On the pate, we place an adequate amount of mashed potatoes. With a couple of tablespoons we will have enough. We fold one end of the ham slice over the mashed potatoes and roll it up to the opposite end. We carry out this operation with all the slices. Once ready, we place the ham cannelloni in oven dishes covered with tomato sauce, two per plate. We cover the cannelloni with the remaining tomato sauce and sprinkle them with grated cheese. Bake at 200ºC until the cheese melts and the surface begins to acquire a golden hue.

Link to recipe | Ham and potato cannelloni

27. Warm zucchini and sweet ham salad

Fresh and juicy, cooked ham, sometimes called sweet ham or mostly York ham - which is a variety of cooked ham - can also be part of our salads.

In this case we accompany it with zucchini, which we already know works well in the temperate universe and our beloved cooked ham, which form a good couple in an easy to solve and perfect dish to take care of the line.

  • Ingredient for 2 people: 1 zucchini, 200g of cooked ham, 2 tomatoes, 100g of romaine lettuce, 10ml of balsamic vinegar, olive oil and salt.
  • Preparation: Cut the zucchini into 0.5 cm thick sheets and roast them on a grill. Meanwhile, we cut the romaine lettuce leaves in julienne and put them in a bowl. We cut the tomato into cubes and the slices of ham into strips. We reserve. To assemble the salad, on the lettuce we put the roasted zucchini and then, the tomatoes and the strips of ham. Finally, we drizzle with extra virgin olive oil, salt and balsamic vinegar reduction.

Link to recipe | Warm zucchini and sweet ham salad

28. Sliced ​​bread, ham and cheese cake

Another infallible and easy to solve classic with which we also do not have to spend a lot of money.

A fun and simple way to give a new look to cooked ham or sliced ​​cheese that also has a very curious presentation.

  • Ingredients for 5 people: 5 slices of bread, butter, breadcrumbs, 75g of tomato sauce, 15 slices of tranchette cheese, 8 slices of cooked ham, 2 eggs, 250ml of milk, salt and ground black pepper.
  • Preparation: We prepare the molds or flannels by spreading a little butter all over the inside and sprinkling breadcrumbs on the base and sides. We reserve. We beat the eggs together with the milk and season them to taste. We cut sliced ​​bread discs and spread them on one side with a thin layer of butter and another of tomato sauce. We cut discs of cooked ham and also cheese. We soak the sliced ​​bread discs in the egg and milk mixture, trying to keep them moist but not soaked. We assemble the cakes by placing a layer of sliced ​​bread at the base of each mold, then one of cooked ham and another of cheese. We put bread, ham and cheese again, to finish with bread. When we have all the molds assembled, we water with the leftover egg and milk, trying not to overflow. We cook in a water bath in a pre-heated oven at 180ºC for approximately 15-20 minutes. After that time we remove the molds from the oven. We can serve them cold, in which case they are easily removed from the mold without losing their shape, or hot, in the molds themselves.

Link to recipe | Sliced ​​bread, ham and cheese cake

29. Meat roll stuffed with ham and cheese

Getting out of the minced meat and burger, russian steak and meatball routine is not impossible and this recipe proves it.

It is versatile, you can use the ingredients you have on hand and it is a good way to get out cold cuts or cheeses that you have at home. Furthermore, the result never disappoints.

  • Ingredients for 6 people: 1kg of minced meat, 2 M eggs, 50g of breadcrumbs, 5g of Provencal herbs, 5g of garlic salt, salt, ground black pepper, 6 slices of cooked ham, 6 slices of cheese and 150g of bacon sliced.
  • Preparation: In a deep and wide container, mix the minced meat with the eggs, breadcrumbs, Provencal herbs and garlic powder. Season with salt and pepper to taste. Spread the mixture on a sheet of aluminum foil, giving it a rectangular shape and cover with the ham and cheese slices leaving the upper end free. We roll up the narrowest part of the rectangle, working from the end closest to us to the farthest. We cover the top with the bacon slices and wrap the meat roll with aluminum foil, trying not to leave any meat in sight. We put the roll in the oven, pre-heated to 180ºC, and cook for 20 minutes. After this time, we unwrap the meat roll and leave the upper part exposed to heat. We put it back in the oven and cook again for another 20 minutes, during which time the bacon will roast and acquire a very suggestive golden color. Remove from the oven and let stand a few minutes before serving.

Link to recipe | Meat roll stuffed with ham and cheese

30. Ham and cheese flamenquines

Apart from the purism of our lives, in this version of the Cordovan flamenquins we bet on cooked ham instead of Iberian ham and in this case we do it with pork.

The reality is that the world does not agree on whether flamenquín should be made of pork or beef, meanwhile let's enjoy this recipe where the cold cuts are also the protagonist.

  • Ingredients for 8 units: 16 slices of cooked ham, 8 slices of sandwich cheese, wheat flour, 1 egg, breadcrumbs and olive oil.
  • Preparation: We spread two slices of ham, slightly overlapping, and place a slice of cheese on top. Roll up tightly and making sure that the cheese does not protrude. If we buy rectangular ham slices, we use only one for each flamenquin. We roll each roll with flour, beaten egg and breadcrumbs, covering the entire surface well and, above all, the ends so that the cheese does not come out when frying. Heat abundant olive oil in a frying pan and fry the flamenquins. We turn to brown on all sides. Let drain on absorbent paper to remove excess fat before serving.

Link to recipe | Ham and cheese flamenquines


Until not so long ago, about 15 to 20 years ago, cooked turkey breast was not a very common cold cut in our refrigerators.

His situation has been improving and now it is rare not to see a sports kitchen or with young people at home where the turkey has no place. In this case, we are going to give you a couple of ideas to use this lean and protein-packed cold cut so that you don't just give it a snack.

31. Turkey and avocado salad

Difficult to find two ingredients that are more trendy than the turkey and the avocado, very suitable for a California hipster breakfast, and that nevertheless we can enjoy in our own way with this salad.

Loaded with nutrients and very refreshing, if you are athletes or do not find new ways to eat avocado, this salad is perfect for you.

  • Ingredients for 4 people: 200g of turkey breast cold cuts, 1 large avocado, 250g of mezclum, 50g of arugula, 50g of mix of seeds and mixed nuts, 4 tablespoons of apple juice, 4 tablespoons of natural yogurt, 2 tablespoon of honey, 2 teaspoonful of old-fashioned mustard, salt and pepper.
  • Preparation: We cut the meat of turkey breast into slices and then into strips, we pass them through the pan with just a few drops of oil. Let it cool down a bit and cut it into thin slices. We peel the avocado, remove the bone and cut it into cubes. In a large bowl mix the breast, the avocado, the mezclum, the arugula and the seeds. We prepare the dressing by whisking the apple juice, yogurt, honey and mustard. We water the salad with the dressing and season with salt and pepper.

Link to recipe | Turkey and avocado salad

32. Buckwheat galettes with asparagus and Comté cheese

We close this trip to the fridge with a dish suitable for celiacs who can also satisfy their cravings for pancakes with these buckwheat galettes.

Anyone who is not celiac or gluten intolerant can substitute conventional wheat but a galette to use needs buckwheat. In this case we resort to a Comté cheese, which has a lot of flavor, but you can substitute it for the one you have at home.

  • Ingredients for 4 units: 125g of buckwheat flour (buckwheat), 250ml of water, 4g of salt, dried oregano, granulated garlic, a bunch of wild asparagus, cooked turkey breast, Comté cheese to taste, lemon zest, ground black pepper and extra virgin olive oil
  • Preparation: Start with the dough. Put the buckwheat flour in a bowl and mix with some rods with the salt, oregano and granulated garlic. Add the water and mix little by little, until you have a liquid mass without lumps. Cover and let stand half an hour, in the fridge if it is hot. Lightly grease a good non-stick frying pan with olive oil and pour 1/4 of the dough, using a ladle or a jar. Turn well to distribute the dough and leave it fine. Keep on medium heat until the edges begin to peel off, rotate with a spatula and curdle on the other side. Remove to a plate, cover with a clean cloth and cook the rest of the dough. Wash the asparagus and cut the base, if it is very hard or woody. Cook on the grill with a little salt until they are left at the desired point. Form the galettes by distributing a little grated Comté cheese in half, cover with a few slices of turkey cold cuts and add the asparagus. Season with oregano, pepper, lemon zest, a little salt and more cheese. Close and heat stroke to slightly melt cheese, if desired.

Link to recipe | Buckwheat galettes with asparagus and Comté cheese

Images | Jumpstory / iStock
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