Pimientos asados a la candela (flame-roasted peppers)
This extremely simple recipe from Spanish Malaga-based chef Dani Carnero simply combines roasted red peppers, egg yolks and olive oil. The cooking at Carnero's restaurant is all done over live fire, and roasting these peppers over a wood fire gives the whole dish a delicious extra dimension.
Ingredients
Metric
Imperial
For the roasted red peppers
- 4 large red peppers
- salt
- olive oil, enough to cover the peppers
For the yolk
- 2 egg yolks
- 500ml of olive oil
Method
Preheat the grill to high
Blister the peppers under the grill, turning frequently until they are soft and charred all over, about 15-20 minutes
Peel the peppers, removing all the charred skin and stems. Season the peppers lightly with salt. Add them to a cast iron skillet and cover with olive oil
- olive oil, enough to cover the peppers
- salt
Cook the peppers very slowly in the olive oil in the skillet for 3 hours. The oil should be approximately 180°C
While the peppers cook, make the mayonnaise. Emulsify the oil into the egg yolk, starting just drop by drop and then increasing to a steady stream
Serve a piece of roasted pepper with the emulsification on the side
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