Piquillo peppers Ham confit
Piquillo peppers Ham confit
Recipe

Piquillo peppers Ham confit

4
Difficulty
Ingredients

160g CINCO JOTAS Iberian ham slices

For the water

300g Piquillo peppers

30ml Virgin olive oil 

Salt (to taste)

50g cuts of fat from the ham

Preparation
Water

Bake peppers on an oil-covered oven dish for 4 hours at 90 °C. Set aside. 

For oil

Put the remains of the ham fat in a pan and allow to melt, reserving the oil. 

Final touches and presentation

Grill peppers, adding a few drops of oil from the ham. Finish with slices of Cinco Jotas Iberian ham.