Cooking time: 30 min
Cook the broccoli in boiling salted water, without a lid, until just tender (test it with a fork). Remove from the heat and drain. Cook the brussels sprouts and leeks until tender in the same way; drain and set aside. Peel and slice the avocados and sprinkle with lemon juice to prevent discolouration, then set aside (this ingredient is added last). Cut the cured ham into small dice. Chop the garlic finely. Heat the olive oil in a pan, add the diced ham and cook for a while. Cut the cooked vegetables into bite-sized pieces and add to the pan. Add the chopped garlic, season with salt and pepper, then pour in the fino sherry and allow to cook gently for a few minutes. Serve just warm in an earthenware dish, folding in the avocados just before serving.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
