An­chovy and Romesco Dip

Getaway (South Africa) - - FOOD TAPAS -

Usu­ally a blender is re­quired but we did it off-the-grid style: chop ev­ery­thing finely and mix it all to­gether. This way you get a lovely pop of flavour from each in­gre­di­ent and a great crunch from the nuts. Serves 4

• 1 red pep­per, char­grilled, peeled and sliced (see Pan con Pimien­tos, right)

• 2 an­chovies

• 1 clove gar­lic

• 1 red chilli

• 1 cup al­monds, toasted

• 2t ap­ple cider vine­gar

• ¼ cup chopped pars­ley

• ¼ cup olive oil

• 2t pa­prika

On a wooden board, finely chop the pep­per, an­chovies, gar­lic, chilli and al­monds to­gether. Give the mix­ture a fi­nal good chop to en­sure it’s all the same con­sis­tency and com­bined prop­erly.

Scoop into a serv­ing bowl and add the vine­gar, pars­ley, olive oil and pa­prika. Mix to com­bine.

Serve with fresh bread or crack­ers, or use it as a top­ping for braaied meat.

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