Jamon Serrano With Marinated Red Peppers And Boquerones

• 4 red bell peppers
• 2 large garlic cloves
• 4 tablespoons your best extra virgin olive oil
• 2 tablespoons chopped fresh savory
• about 20 boquerones
• about 24 black pitted nicoise oilves
• 1 loaf rustic crusty bread
• 1/4 pound jamon serrano

1. Roast the peppers over a gas flame until the skins are charred and blistered and place them in a covered bowl for 20 minutes or so to steam the skins off. (alternatively, you can roast them in the oven, if preferred).
2. Mince the garlic as fine as possible while the peppers are steaming in the bowl.
3. Cut the tops off the peppers and peel and seed them. Blot them dry with a paper towel and cut in half lengthwise and then into inch wide strips.
4. Preheat oven to 250 and pour a tablespoon of the olive oil into a gratin pan to grease it. Arrange the strips of peppers across the bottom of the dish until covered and then layer the pepper strips with the minced garlic and savory, olives and then, the boquerones . Cover the boquerones with another layer of pepper strips and the remaining olive oil. Salt and freshly grind pepper to taste.
5. Place in the oven and heat for about 15 minutes until warm. Serve with the sliced bread and a layer of jamon seranno.

red bell peppers, garlic, your best extra virgin olive oil, fresh savory, boquerones, niueoise, crusty bread, jamon serrano

Taken from food52.com/recipes/12990-jamon-serrano-with-marinated-red-peppers-and-boquerones (may not work)