Rich ham PAN - Mustig skinkpanna

RICH HAM PAN
Mustig skinkpanna

A perfect dish that you can prepare almost to the last step. Before serving, you flavour it with lemon and parsley.

4 servings

1 1/3 lbs boneless ham in slices

½ teaspoon white pepper
2 garlic cloves
1 sprig rosemary
1 teaspoon paprika
3 tablespoons olive oil
1 large onion
1 red bell pepper
3 anchovy fillets
1 large can whole tomatoes
1 tablespoon capers
½ lemon
1 tablespoon chopped parsley
salt, pepper

Cut the meat in ¾ inch shreds and flavour with ½ teaspoon white pepper. Peel the garlic and finely chop it together with rosemary. Mix garlic with bell pepper and oil and then put in the shredded meat to marinate for 1 hour.

Peel and finely chop the onion. Trim and shred the pepper. Finely chop the anchovies, drain the tomatoes and save the juice. Cut the tomatoes in pieces. Brown the meat (with its marinade) on high heat in a large frying pan. Add onion, bell pepper, anchovies, tomatoes and capers. Pour in half of the liquid from the tomato can, blend well and let simmer. Put on a lid, lower the heat and simmer for 25 minutes. Add more liquid if necessary.

Flavor to taste with salt, pepper and lemon juice. Finely grate the zest and sprinkle that over the surface together with parsley. Serve immediately with rice or boiled potatoes, a crunchy green salad and some unsweetened bread.

Enjoy!

Bella