Tuesday, May 26, 2009

Pimientos a la Catalana

3 - 4 large red peppers
6 cloves of garlic
olive oil
black pepper
The day before serving, bake the peppers whole in a hot oven for 30 - 40 minutes. (You can also cook over a barbecue)
During cooking, turn the peppers regularly.
When you notice the skin beginning to peel away, turn off the oven but leave the peppers for a further 10 minutes.
The following day, chop the tops off the peppers and remove seeds and then peel away the skin. Cut the peppers into slices and place in a large bowl.
Peel and crush the garlic and add to the peppers.
Season with salt and pepper, add a generous drizzle of olive oil and mix well.
Place in the fridge for an hour before serving.
Serves 4

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