Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
New Apple Cider Vinegar
Perello Chickpeas
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Celebration Hamper
Perello Olives
Navarrico Butter Beans
READY IN
35 minutes
COOKING TIME
25 minutes
PREP TIME
10 minutes
SERVES
6-8 People
ingredients
- 200g diced panceta adobada (coated with paprika)
- 1 x diced Alejandro “barbacoa” chorizo
IN STOCK - 1 medium red onion, chopped
- 1 x 315g jar Brindisa fritada (tomato and red pepper sauce)
IN STOCK - 1 x jar of water (we just use a fritada jar to measure)
- 3 large cloves garlic, crushed
- 2 tbsp chopped oregano (ideally fresh)
- Black pepper to taste
- 2 jars cooked El Navarrico chickpeas – undrained as you will use the brine
IN STOCK - No salt is necessary as the chickpea brine and chorizo should provide enough
METHOD
- Fry the diced pancetta, chorizo and red onion together until they are all beginning to brown.
- Add the fritada and water, stir well and bring to a gentle simmer.
- Now add the crushed garlic, pepper, 1½ tbsp of oregano and the El Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer.
- Continue to simmer for 5-10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate.
ingredients
- 200g diced panceta adobada (coated with paprika)
- 1 x diced Alejandro “barbacoa” chorizo
IN STOCK - 1 medium red onion, chopped
- 1 x 315g jar Brindisa fritada (tomato and red pepper sauce)
IN STOCK - 1 x jar of water (we just use a fritada jar to measure)
- 3 large cloves garlic, crushed
- 2 tbsp chopped oregano (ideally fresh)
- Black pepper to taste
- 2 jars cooked El Navarrico chickpeas – undrained as you will use the brine
IN STOCK - No salt is necessary as the chickpea brine and chorizo should provide enough
