Recipe: Red Pepper with Anchovies

the appetizer:

Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.

Spain

Red Pepper with Anchovies

Amount for 8 tapas

2 large red peppers
4 garlic cloves
4 tbsp olive oil
1 small can of anchovies

Roast the peppers in the oven at 180 C (400 F) for 15 minutes (the oven must be preheated). Turn them and leave for 15 more minutes until both sides are done. Wrap them one by one in paper towels and leave them aside to cool.

Peel and seed the peppers, then cut them into 1/2 inch wide strips. Peel the garlic cloves and slice them thinly. Heat olive oil in a frying pan at low heat, add the garlic. When the garlic is golden brown, add the pepper strips. sauté for 10 minutes, shaking the pan a little.

Serve cold or warm, with the anchovies coiled around the peppers.

Recipe provided by Asoliva of Spain

Spain

Spanish Cookbooks with Recipes

Catalan Cuisine by Colman Andrews
El Farol: Tapas and Spanish Cuisine by James Campbell Caruso
My Kitchen in Spain by Janet Mendel
Savoring Spain & Portugal by Joyce Goldstein
Olive Oil: From Tree to Table by Peggy Knickerbocker
The Basque Table by Teresa Barrenechea
The Best of Gourmet Magazine: Flavors of Spain

Tapas by Penelope Casas

Recipes
- Fried Goat Cheese with Onion Confit
  Queso de Cabra Frito Sobre Cebolla Confitada
- Vegetable and Goat Cheese "Lasagna"
  Lasana de Verduritas con Queso de Cabra
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  Alitas de Pollo Marinadas en Cerveza con Salsa Brava

More Spanish Tapas Recipes

Back to the main Spain page

Spain on Wikipedia

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This page modified January 2007

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