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Red Peppers Catalan-Style

creative.chef's picture
  Eggs 3
  Red peppers 3
  Canned anchovies 18
  Black olives 3⁄4 Cup (12 tbs)
  Parsley sprigs 1
  Slightly under ripe tomatoes 3
  Garlic 2 Clove (10 gm)
  Olive oil 1⁄4 Cup (4 tbs)
  Wine vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1 Put the eggs into a saucepan of cold salted water. Boil them for 10 minutes over low heat, then cool in cold water. Shell and quarter them.
2 Broil the red peppers under high heat or hold them in a flame on a fork until the skin bubbles and darken. Then hold them under cold water and peel. Split them in two, discarding the seeds and cut the flesh in thin strips.
3 Wash the anchovies under the cold tap to lose some of the salt and separate the fillets. Dry them.
4 Pit the olives. Wash, dry and chop the parsley. Wash, dry and quarter the tomatoes.
5 Peel the garlic and crush it with a spoonful of oil. Use this to season the anchovy fillets.
6 Arrange the peppers in the center of a round dish. Sprinkle the rest of the oil and the vinegar over them. Season with salt and pepper. Arrange the quartered tomatoes and hard-boiled eggs around the edge.
7 Use the anchovy fillets and the black olives to garnish the dish. Sprinkle with the chopped parsley and serve cold.

Recipe Summary

Side Dish

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Red Peppers Catalan-Style Recipe