Lennox Hastie's pipis, alubias, and jamón broth recipe is delightful with a bright, crisp Sauvignon Blanc.
Seasoned hard wood, preferably apple, burnt slowly down to embers
800g live pipis purged and cleaned (see note below)
10g preserved lemon
Cooked white butter beans (alubias)
1 clove garlic, germ removed
300ml jamón or pork broth
20ml extra virgin olive oil (lighter, fruitier style such as Arbequina or Koroneiki)
10g flat leaf parsley, torn
20g jamón, trimmed, finely sliced
20g sourdough bread, torn
Recipe by Lennox Hastie
Photography by Jon Bader
1. Prepare your embers.
2. Spread the embers evenly across the base of the grate.
3. Set the grill so that it is only 1 inch from the embers.
4. Place the pipis on one side directly on the grill.
5. In a small pan bring the jamón broth up to heat, tossing in the cooked butter beans.
6. Using tongs, carefully remove the pipis as they pop open, conserving as much of the liquor as possible.
7. Add the pipis and the juice to the jamón broth, adding the torn parsley, and preserved lemon.
8. Arrange pipis in a bowl and pour juice over, garnish with the sliced jamón and torn bread.
When preparing the pipis, discard any that are chipped, broken, or damaged in any way. Tap to check that the shells are tightly closed, discarding any that remain open. Soak in salted water for 30 minutes to purge any remaining impurities. Remove the pipis and rinse in fresh water prior to cooking.