65 minutes
A traditional dish from La Rioja, combining sweet roasted red peppers with savory anchovy fillets for a delightful contrast in flavors.
to taste
tablespoons
Anchovy Fillets Preserved In Oil
fillets
1. Preheat the Oven
Preheat your oven to 350°F (175°C). This will ensure the oven is at the right temperature once you're ready to roast the peppers.
2. Roast the Peppers
Place the 5 fresh red bell peppers on a sheet of foil laid on a baking sheet. Roast the peppers in the preheated oven for about 45 minutes, turning them once during this time to ensure they roast evenly. You'll know they are done when the skins are blackened in spots.
3. Steam the Peppers
Carefully remove the roasted peppers from the oven and place them into a sturdy plastic bag. Twist the bag to seal it and let the peppers cool and steam for about 10 minutes. This makes the skins easier to peel off.
4. Peel and Slice the Peppers
When the peppers are cool enough to handle, peel off the skins and remove the seeds. Cut each pepper in half and then into 4 strips.
5. Season the Peppers
Arrange the pepper strips on a serving plate, sprinkle with a pinch of salt, and drizzle with 3 tablespoons of extra virgin olive oil to enhance their natural flavors.
6. Add the Anchovies
Top each pepper strip with an anchovy fillet preserved in oil. The combination of the sweet roasted peppers and the savory anchovies creates a delightful contrast that is both simple and sophisticated.
7. Serve
Serve immediately and enjoy the rich, harmonious flavors of this traditional La Rioja dish.
Crumble some goat cheese over the roasted peppers before serving for a creamy tang.
Replace the anchovy fillets with high-quality canned tuna for a different fish flavor.
Shave some Manchego cheese on top for a Spanish touch that complements the anchovies.
Sprinkle red chili flakes for a bit of heat.
Use boquerones (white anchovies) for a milder, vinegar-infused taste.
Roasting your own red peppers enhances the flavor over jarred ones. Char them until blackened, then steam in a covered bowl to make peeling easier.
Use high-quality anchovies packed in olive oil. If too salty, rinse under cold water and pat dry.
Use sherry vinegar for depth or red wine vinegar with a pinch of sugar to balance acidity. Taste and adjust seasoning.
Infuse sliced or minced garlic in olive oil before dressing the peppers to mellow its flavor.
Layer peppers and anchovies, drizzling each with garlic-infused oil and vinegar for even flavor distribution.
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