recipe for Pimientos a la Catalana has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
recipe was given to me by a very good friend. Prepared
in advance this dish is ideal as a tapa or an accompaniment
to meat or fish.
for Pimientos a la Catalana
- 4 large red peppers
6 cloves of garlic
to make Pimientos
a la Catalana
day before serving, bake the peppers whole in a hot
oven for 30 - 40 minutes. (You can also cook over
cooking, turn the peppers regularly.
you notice the skin beginning to peel away, turn off
the oven but leave the peppers for a further 10 minutes.
following day, chop the tops off the peppers and remove
seeds and then peel away the skin.
the peppers into slices and place in a large bowl.
and crush the garlic and add to the peppers.
with salt and pepper, add a generous drizzle of olive
oil and mix well.
in the fridge for an hour before serving.
with permission of Orce