Roast red peppers, smoked anchovy and hazelnuts
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Ingredients
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Roast red peppers, smoked anchovy and hazelnuts
- 4 red peppers, halved, seeds and white parts removed
- 1 garlic clove, finely sliced
- 8 sprigs of thyme, small
- 50ml of olive oil
- 25ml of white balsamic vinegar
- 15ml of sherry vinegar
- 1 pinch of sweet smoked paprika
- 4 smoked anchovy fillets, cut in half lengthways
- 4 basil leaves, julienne
- 10g of hazelnuts, toasted and lightly broken
- 1 handful of blanched almonds, halved
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 210°C/190°C fan/gas mark 7
2
Place the red peppers on a baking tray skin-side down. Add a slice of garlic and a sprig of thyme to each red pepper, season with salt and pepper then pour over the olive oil
- 4 red peppers, halved, seeds and white parts removed
- 1 garlic clove, finely sliced
- 8 sprigs of thyme, small
- salt
- pepper
- 50ml of olive oil
3
Cook the peppers in the oven for 15 minutes, then turn over and cook for a further 10 minutes
4
Pour the white balsamic and sherry vinegar over the peppers, then place them in a bowl and cling film the top, retaining the liquid in the tray. Allow the peppers to cool
- 25ml of white balsamic vinegar
- 15ml of sherry vinegar
5
Once cool, peel the red peppers using a small knife. Place them in a clean tray and sprinkle with smoked paprika. Pour the liquid left in the roasting tray over the peppers and allow them to marinate overnight
- 1 pinch of sweet smoked paprika
6
To serve, arrange the peppers on a plate, season lightly and finish with the toasted hazelnuts, smoked anchovy, julienne of basil and a drizzle of olive oil
- 4 smoked anchovy fillets, cut in half lengthways
- 1 handful of blanched almonds, halved
- 10g of hazelnuts, toasted and lightly broken
- 4 basil leaves, julienne
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