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the appetizer:

Pork and Sons by Stéphane Reynaud is the new authority on all things pig, with recipes like Bayonne Ham with Toasted Nuts and Piquillo Peppers, Barbecued Suckling Pig, and Wild Boar Chops with Tart Red Fruits.

Cookbook

 

Bayonne Ham
with Toasted Nuts and Piquillo Peppers

Bayonne Ham

Preparation Time: 20 Minutes
Makes 10

  • 1/2 cup pine nuts
  • 4 tablespoons olive oil
  • 10 slices of baguette
  • 1 bunch of fresh cilantro
  • 10 canned piquillo peppers, drained
  • 5 thin slices of Bayonne
  •      (see pages 104 and 105 of the book)
  •      or other dry-cured ham, such as prosciutto, halved

Dry-fry the pine nuts in a small skillet, stirring frequently, for about 2 minutes, until golden, then transfer to a plate. Heat the oil in a large skillet, add the baguette slices, in batches, and fry on both sides until golden. Sprinkle them with half the cilantro leaves. Stuff each pepper with pine nuts and most of the remaining cilantro.

Place a pepper on each piece of fried bread, cover with a half slice of ham, and sprinkle with the remaining cilantro leaves.

 
Piquillo Peppers

Piquillo are sweet red peppers traditionally grown in northern Spain. The peppers are roasted, giving them a rich, spicy flavor, then peeled and packed in jars. You could use regular roasted small red peppers instead.

 
  • from:
  • Pork and Sons
  • The Most Authoritative and Whimsical Look At the Pig
  • by Stéphane Reynaud
  • Phaidon Press
  • Hardcover: 370 pages; $39.95
  • ISBN: 0714847909
  • Recipe reprinted with permission.

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This page created May 2007


 


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