Piquillo peppers Ham confit
160g CINCO JOTAS Iberian ham slices
300g Piquillo peppers
30ml Virgin olive oil
Salt (to taste)
50g cuts of fat from the ham
Bake peppers on an oil-covered oven dish for 4 hours at 90 °C. Set aside.
Put the remains of the ham fat in a pan and allow to melt, reserving the oil.
Grill peppers, adding a few drops of oil from the ham. Finish with slices of Cinco Jotas Iberian ham.