Piperade with Tandem roasted ham
Products for 4 portions
1 pack of Tandem roasted ham
3-4 sprigs of fresh parsley
4 tbsp. olive oil
2 red peppers
1 green pepper
100 ml cooking cream
2 cloves of finely-chopped garlic
2 sprigs of fresh thyme
1 bay leaf
1½ tsp. salt
½ tsp. pepper
Peel the onion and cut it into thin slices. Remove the seeds from the peppers and cut them into strips.
In a large pan, heat the olive oil and sauté the onions for 3-4 minutes until soft. Add the peppers, reduce the heat and cook for 10 minutes while stirring regularly.
Cut the tomatoes into cubes and add them to the mix in the pan along with the garlic, the bay leaf and thyme leaves.
Season with salt and pepper, reduce the heat and cook for 30 minutes until the sauce thickens.
In a bowl, beat the eggs, add salt and pour the mix into the pan.
Stir well and cook for 2-3 minutes, then pour in the cream.
Sprinkle the dish with finely chopped parsley, stir and remove the pan from the heat.
Arrange the dish on several serving plates, put a few slices of roasted ham on top and sprinkle with a some more parsley.
Serve with freshly-baked bread.