Tapas-Style Potato Chips with Ventresca and Piquillo Peppers

Ventresca, the fattiest part of the tuna belly, has always been the prize, the cut fishermen kept for their own families. Today the best tins even improve after a year or two on the shelf, like good wine. Piquillo peppers get similar reverence in Navarra, hand-roasted over wood embers and peeled dry, without a drop of water, for a smoky depth no oven can replicate. Both go on a potato chip instead of bread here, with a little grated lemon zest to brighten the richness. Simple ingredients, already doing all the hard work before they reach the plate.

Dairy Free

Dairy Free

Glutten free

Glutten free

Nut-Free

Nut-Free

Tapas-Style Potato Chips with Ventresca and Piquillo PeppersTapas-Style Potato Chips with Ventresca and Piquillo Peppers

Source

Ingredients

Thick-cut, good-quality potato chips

6

Ventresca (tuna belly in olive oil)

100g

Strips piquillo peppers (from a jar), drained

6

Zest of 1 lemon, finely grated

A drizzle of Noor Fès extra virgin olive oil

Flaky sea salt

Steps

1.
Drain the ventresca, then break the fillets into pieces roughly the size of the chips, keeping the flakes as intact as possible.
2.
Drain the piquillo peppers and slice them into strips about the width of a chip.
3.
Lay the potato chips out on a serving plate. Top each one with a piece of ventresca, then drape a strip of piquillo pepper over it.
4.
Grate a little lemon zest over each chip, add a small drizzle of Noor Fès olive oil, and finish with a pinch of flaky sea salt.
5.
Serve right away, while the chips are still crisp: they only hold their crunch for a few minutes once topped.

Bring the taste
home

The extra virgin olive oil that elevates one dish will change the way you cook them all.

Noor Fès Olive Oil

Noor Fès Olive Oil

$32.90 USD
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