Confit of Piquillo Peppers
Confiting (the process of cooking meat slowly in its own fat) is a wonderful technique that both preserves food and makes it ultratender. Jose Andres explains, "In Spain, we typically confit in olive oil rather than in duck or goose fat, as the French do." Here, in a riff on the traditional preparation, he confits piquillo peppers to serve as a tapa or an accompaniment to meat. The key is cooking the peppers slowly over low heat, being very careful not to scald the oil.