THE PEPPER-STUNG EARS

(Our Play on Spanish Orecchiette with Jamón)

THE PEPPER-STUNG EARS

Ingredients: 200g Orecchiette, 100g Jamón (diced), 3 cloves Garlic (sliced), 2 tsp Black pepper, 1 tsp Smoked paprika, 50ml Olive oil, 200g Peas...

Ingredients

  • 200g Orecchiette
  • 100g Jamón (diced)
  • 3 cloves Garlic (sliced)
  • 2 tsp Black pepper
  • 1 tsp Smoked paprika
  • 50ml Olive oil
  • 200g Peas

Cooking Method

  1. The Boil Cook pasta and peas in the same pot of salted water until soft.
  2. The Architect Fry garlic and jamón in oil until the ham is crispy and fat renders.
  3. The Bloom Add the pepper and paprika with a 30ml splash of pasta water to create a dark, smoky silk.
  4. The Marriage Toss the pasta and peas through the red oil until fully coated.
  5. The Final Flourish Top with raw manchego and a final dust of black pepper.

Cuisine: Spanish

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