Roasted red pep­per and an­chovy salad on roasted gar­lic toasts

The Daily Telegraph - Saturday - - FOOD DRINK -


2 large heads of gar­lic, un­peeled, plus 1 fat clove, finely chopped 4 large thyme sprigs

1½ tbsp ex­tra vir­gin olive oil 4 large red pep­pers

2 tbsp sherry vine­gar

8 small slices rus­tic white bread, about 1cm thick

16 good-qual­ity an­chovy fil­lets in olive oil, drained


Pre­heat the oven to 200C/180C fan/Gas 6.

Re­move the pa­pery skin from each head of gar­lic and take a thin slice off the top of each to ex­pose the cloves.

Take a large square of foil, place the gar­lic into the cen­tre, add two of the thyme sprigs, driz­zle each head with one tea­spoon of oil and sprin­kle with salt. Wrap in the foil, place in a roast­ing tin along with the pep­pers, and roast on the top shelf of the oven for 20 to 30 min­utes, turn­ing the pep­pers un­til the skins have black­ened in places.

Re­move the pep­pers from the tin, drop them into a plas­tic bag and leave un­til cool enough to han­dle. Re­turn the gar­lic parcels to the oven and roast for a fur­ther 35 min­utes.

Mean­while, slit open the pep­pers, work­ing over a bowl so you catch the juices, and re­move and dis­card the stalks, seeds and skin. Tear the flesh into 1cm-wide strips and add to the bowl of juices with the chopped gar­lic clove, vine­gar, re­main­ing thyme leaves and oil. Stir well to­gether.

Re­move the gar­lic from the oven and set the par­cel aside. Toast the slices of bread. (I put mine on the bars of a pre­heated cast-iron ridged grid­dle long enough to give the bread a smoky taste, then fin­ish it off in the toaster.) Un­wrap the gar­lic and squeeze some of the purée from each clove and spread it on to the toast while both are still hot. Sprin­kle with salt and black pep­per. Sea­son the pep­pers, and spoon some on top.

Gar­nish each slice with the an­chovy fil­lets, driz­zle over some of the pep­per juices, and serve while the toast is still crisp.

Recipe from Span­ish Flavours by José Pizarro (Kyle Books, £16.99)

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