This is a tasty little number that I stole from a local restaurant. I didn't ask for the recipe but re-created it over a few months as it took a while to get the sauce right.
Should have just asked for the recipe!
It's a fantastic dish (in my opinion) and one I go back to every time I visit the restaurant. Along with a glass of wine and some crusty bread this is the perfect starter.
The dish is simple but there is a bit of work involved. Nothing too serious just preparation and if you miss the steps then you won't do the "simple" dish justice.
The dish revolves around mountain or dried ham and Piquillo peppers - both of which are common in the Pyrénées where I live.
Piquillo Peppers are sweet version of a chili without the heat and are commonly grown in Northern Spain and along the Pyrénéan mountains. They are incredibly versatile for cooking purposes and they taste great. You may have to go to a specialty store to find them as i'm not sure if every day supermarkets supply them but if you can get them then this dish is for you. You can always buy them buy using the Amazon links on the side of this page.
For the mountain or dried ham - I use unsmoked as I prefer the taste but it will work just as well with smoked, especially as Piquillos are typically roasted prior to canning.
You can use any dried ham for this, just be careful of the salt content. Don't add any salt to the sauce until you have tasted the ham as some of it can be super salty.