Taste & Travel

Asadillo de Pimientos


Chef frank Camorra of moVida restaurant shares his recipe for this Spanish dish of roasted vegetables, traditiona­lly served as tapas or as a side to meat dishes.

Sweet Red Peppers 6 whole

Onions 2 Garlic 2 full heads

Extra Virgin Olive Oil1 250 ml

Sea Salt to taste

Tomatoes 500 g, peeled, seeded, and roughly chopped

Flat-Leaf Parsley

1/2 bunch, roughly chopped

Sherry Vinegar 125 ml

Cumin Seeds 1 Tbs, toasted and crushed 1 PREHEAT oven to 350°F. Place whole red peppers, onions and heads of garlic in a baking dish. Drizzle with some of the olive oil and sprinkle with sea salt. Roast for 30 minutes or until onion is soft.

2 TRANSFER to a bowl, cover with plastic wrap (the steam will help loosen the skins), and set aside until cool enough to handle.

3 PUT tomatoes and parsley in a separate bowl.

4 SQUEEZE the onions from their skins onto a cutting board, chop roughly and add to the bowl of tomatoes.

5 CUT tops off the heads of garlic and squeeze the garlic cloves into the bowl.

6 PEEL red peppers and discard the seeds. Tear flesh into strips and add to the bowl.

7 POUR over the remaining oil and the sherry vinegar. Sprinkle with cumin. Add salt to taste. Toss well with your hands.

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