Stephanie Alexander's fried ham with homemade tomato sauce and grilled bread

AT A GLANCE

  • Serves 2 people

  • 2 red capsicum or 8 piquillo peppers (see note)
  • 4 thick ciabatta slices
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove, halved
  • 4 thick slices leg ham (about 5mm thick)
  • 2 tbsp coarsely torn basil, plus extra to serve
  •  
  • Homemade tomato sauce
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 fresh bay leaf
  • 500 gm vine-ripened tomatoes, core removed, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 8 basil sprigs
01   For homemade tomato sauce, heat oil in a large frying pan over medium heat. Add onion and bay leaf, cover and stir occasionally until onion is tender but not coloured (4-5 minutes). Uncover, add tomato, garlic and basil, stir occasionally until tomato is tender and thickened (8-10 minutes). Season to taste and set aside to cool slightly. Process through a food mill or mouli (see note), season to taste and set aside.
02   Heat a char-grill pan or barbecue over high heat. Char-grill capsicum, turning occasionally, until tender (8-10 minutes). Transfer to a bowl, cover with plastic wrap and set aside until cool (20 minutes). Peel, remove seeds (discard), coarsely tear flesh into strips and set aside. (Omit this step if using piquillo peppers.)
03   Brush ciabatta with olive oil and char-grill, turning once, until golden (1-2 minutes), rub with cut side of garlic, top with capsicum and keep warm.
04   Heat remaining oil in a frying pan over high heat, add ham and cook, turning once, until golden (1-2 minutes). Add 250ml homemade tomato sauce (remainder will keep for 1 week in an airtight container) and basil, cook until warmed through (2-3 minutes), season to taste and serve with grilled ciabatta and capsicum, topped with extra basil.

Note Piquillo peppers are available in jars from select delicatessens. Food mills or moulis are available from select kitchenware suppliers.

Topics:

BREAD, GARLIC, HAM, DRINK SUGGESTION, TOMATOES, CAPSICUM, BASIL, CHRISTMAS, MAIN, MODERN AUSTRALIAN

Recipe:

STEPHANIE ALEXANDER

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

BOLD YOUNG RED TEMPRANILLO. , suggested by MAX ALLEN

FEATURED IN

Dec 2011

Dec 2011

View Full Site