Roast Capsicum, Potato and Jamon Pintxos
Colourful, simple bite sized pieces to have with drinks.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 1 small red capsicum
- extra virgin olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
- 1 large potato
- 2 cloves garlic, peeled
- 1 small baguette
- 3 slices jamon or prosciutto
- 6 pimento stuffed green olives
Roast capsicum on a foil lined baking tray at 200°C for 20 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with oil until well coated and season. Meanwhile, peel and quarter potato and boil together with garlic in a saucepan of water for 15-20 minutes until very soft. Drain, mash and mix with 1 tablespoon oil and season to taste. Cut jamon slices in half. Spread each baguette slice with warm garlic potato, top with roast capsicum, a ‘roll’ of jamon and a green olive, securing everything together with a skewer. Drizzle with a little extra olive oil and sprinkle with pepper. Serve as a pre-dinner or late night snack with drinks.
(Pintxos, pronounced “pin-chos” are bar snacks – tapas - from the Basque region of Spain that are skewered together with a toothpick or ‘pintxo’, the Spanish word for ‘spike’)
Wrap Spanish white anchovies around each olive before securing with skewer.
Substitute jamon with marinated chargrilled eggplant slices from the deli.