Romesco With Bellota Ham Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Place the red peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred and blistered.
• STEP 3.Remove the peppers from the oven and let them cool. Once cooled, peel off the skins and remove the seeds.
• STEP 4.In a food processor, combine the roasted red peppers, almonds, garlic, olive oil, sherry vinegar, and salt. Blend until smooth.
• STEP 5.Transfer the romesco sauce to a serving bowl and drizzle with olive oil. Top with slices of Bellota ham.
• STEP 6.Serve the romesco with Bellota ham as a dip or sauce for grilled meats or vegetables.

Cooking Tips

• You can roast the red peppers directly over an open flame for a smokier flavor.
• If you don't have Bellota ham, you can substitute it with prosciutto or another cured ham.
• Romesco sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Storage and Serving

• Store the romesco sauce in an airtight container in the refrigerator.
• Serve the romesco with Bellota ham as a dip or sauce for grilled meats or vegetables.