Corno di Toro peppers, Cantabrian anchovies and salsa verde
Ingredients
Peppers
- 12 Corno di Toro peppers
- olive oil to taste
- merlot vinegar to taste
- sea salt to taste
Salsa verde
- 50g of flat-leaf parsley leaves
- 50g of chervil leaves
- 50g of tarragon leaves
- 50g of coriander leaves
- 50g of lilliput capers
- 150ml of olive oil
- sea salt to taste
- 1/2 lemon , juiced
Garnish
Equipment
- Barbecue
- Blender
Method
Light a barbecue for direct cooking
Once the flames have died down and you have hot embers, place the peppers straight onto the coals to cook, turning them to ensure all sides are blackened. Once they are fully charred, place them into a bowl and cover with a cloth or cling film stretched over the top, to soften and release the skins
When the peppers have cooled down a little, gently peel the skins off, place them into a mixing bowl and add a small splash of olive oil and merlot vinegar. Season with salt to taste
- olive oil to taste
- merlot vinegar to taste
- sea salt to taste
To make the salsa verde, combine the herbs, capers, garlic, a good splash of the olive oil and a pinch of salt in a blender, then blend to your preferred consistency - this can be served chunky or smooth. Add lemon juice, more olive oil and salt to taste
- 50g of flat-leaf parsley leaves
- 50g of chervil leaves
- 50g of tarragon leaves
- 50g of coriander leaves
- 50g of lilliput capers
- 150ml of olive oil
- sea salt to taste
- 1/2 lemon , juiced
Divide the peppers between two plates and dress with some of the oil and merlot vinegar from the bowl
Add the anchovies on top, and finish with spoonfuls of the salsa verde
Go to Comments
Corno di Toro peppers, Cantabrian anchovies and salsa verde
