Keep all ingredients very well chilled during the entire process. Cube all the meat and speck. Mix together and mince on a
Roast the red peppers over a fire until soft and the skin is blistered. Alternatively, grill them in the oven to achieve the same result. Remove the seeds from the peppers and reserve the flesh with the skin on. Add the olive oil to a pot and cook the diced carrot until golden, then add the garlic and chillies. Over medium heat, add the roasted peppers and cook for 5 minutes. Add the remaining ingredients to the pot, cover with a cartouche (paper or silicone lid) and cook for 30 minutes on very low heat. Remove the pot from the heat and let the contents settle for 1–2 hours. Transfer the contents of the pot to a Thermomix jug or blender and blend on high until the sauce is smooth. Refrigerate the sauce until needed. Heat the sauce to serve and use
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