Prep time: 30 minutes
Total time: 1 hour 30 minutes
for the vinaigrette:
6 ounces|170 ml olive oil (not extra virgin)
2 ounces|60 ml sherry vinegar
1 teaspoon saffron
for the garlic confit:
3 whole heads garlic
olive oil, to cover
for the scotch bonnet purée:
6 scotch bonnets
1 large onion
for the slaw:
1 ½ pounds|680 grams of calabaza (julienned) - if you can't find calabaza at your local market, you can substitute for regular pumpkin
2 roasted red peppers, julienned
½ bunch cilantro, chopped
2 tablespoons garlic confit
¼ pound|113 grams grated parmesan, grated
¼ pound|113 grams Iberico ham, julienned*
scotch bonnet puree, to taste (see below)
kosher salt, to taste
- First, make the vinaigrette. Heat 2 ounces|60 ml of water over medium-high, add saffron and once it comes to a boil mix in all ingredients, then turn off the heat. Pour over slaw.
- Next, make the garlic confit: Peel the heads of garlic and add just enough olive oil to cover. Cook at low temp until soft, then purée. Store, and add spoonfuls to any dish for a mellow garlic flavor.
- Next, make the scotch bonnet purée. Place 6 peppers and 1 large onion (cut in 4) in a pot. Add just enough olive oil to the pot to cover and cook for 1 hr over medium-low. Puree the ingredients, store in the fridge and season to taste.
- Now, make the slaw: Bring water to a boil, pour over julienned calabaza, and strain right away. Mix all ingredients (except cilantro), then pour vinaigrette over the slaw and mix. Once it is cooled add cilantro. Season to taste.
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