Cured meats

Pizza with Cinco Jotas Acorn-fed 100% Ibérico Ham and Pimiento

5j recipe
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Recipe by Chef Luca Vecchi, Ristorante Il Rito in Carate Brianza

Pizza with Cinco Jotas Acorn-fed 100% Ibérico Ham and Pimiento
5j recipe
ingredients
  • 100 g Eccellenze Nolane tomatoes
  • 10 g Aji Amarillo chilli
  • 10 g Red and yellow horn pepper
  • 10 g Poblano pepper
  • 2 g Nubia red garlic
preparation

Wash the peppers whole, cut the tops off and remove the seeds. Season with extra-virgin olive oil and salt.

Assembly and finishing

Roll out a round of pizza dough, top with the Pimiento sauce and the ingredients to be cooked. Bake then once removed from the oven, add the Cinco Jotas Acorn-fed 100% Ibérico Ham (50 g), stracciatella cheese (50 g) and green sauce with basil and Cantabrian anchovies (5 g).