Roasted Pepper Salad. In one of the first recipes blog we saw how to prepare a roast peppers and today we will use these peppers with typical recipe of Cadiz ... roasted pepper salad.
In fact, in Cadiz, roasted pepper salad is called simply roasted peppers so no doubt that this is the quintessential recipe when it comes to preparing Cadiz roasted peppers. Of course, every house is added more or less ingredients but you can say that this recipe you see here is the most typical. Hope you like. To the kitchen!
In fact, in Cadiz, roasted pepper salad is called simply roasted peppers so no doubt that this is the quintessential recipe when it comes to preparing Cadiz roasted peppers. Of course, every house is added more or less ingredients but you can say that this recipe you see here is the most typical. Hope you like. To the kitchen!
Ingredients for Roasted Pepper Salad (for 2 people):
3 peppers roasting (two green and one red)
1 large tomato (about 200 grams)
1 medium onion (about 150 grams)
1 can of tuna or tuna (about 100 grams)
2 eggs
100 ml of olive oil
sherry vinegar
salt
Recipe for making (for two people):
Put heat the oven to 200 º C (up and down)
Take a baking tray and cover with baking paper. Top with washed and dried peppers, onion and skinless whole tomato.
With a brush and a little olive oil paints peppers and put back on the tray. Do the same with the onion and tomato. And with a knife click 3 or 4 times the tomato (not to burst in the oven).
Add a pinch of salt over the vegetables and put in the oven at 200 ° C for 50 minutes.
While making the peppers and other vegetables and bring to a boil water when boiling add the two eggs with half a teaspoon of salt. After 10 minutes, remove from heat (the eggs are already hard).
Over time baking tray out of the oven and with a sheet of aluminum foil cover it to sweat the vegetables (so it will be easier to remove the skin from the peppers).
Let cool and then scrape out the peppers whole skin. Open them, scrape out the seeds and cut the peppers into strips.
Peel the tomatoes and cut into pieces. Cut the onion into pieces too small and all the vegetables together in a bowl.
Now you can add some juice to the vegetables have released and will be on the baking paper. Add salt to taste (half teaspoon may be enough).
Also add 50 ml of olive oil and vinegar as much as you like as strong.
Open the can of tuna or tuna (I used this time frigate), pónsela to pepper salad and mix everything well.
Finally take the boiled eggs, peel, cut into four pieces over each, put them on and ready pepper salad. Off the kitchen and to eat!
To eat:
If you will not eat the peppers on the same day takes all the juice that keeps loose and clean the peppers and cut into the fridge with juice and olive oil. Add the onion and tomato, but do not make eggs, tuna or put him unless you go to eat in the same day.
If the juice is full of peppers seeds using a strainer to keep from sneaking into our pepper salad :)
If you prefer your salad has a speck of goals not baked crispy onion and add it directly to the finely chopped salad. You can also add the tomato oil bypassing the oven, to your taste!
Finally just add that this salad is much richer if you take fresh, put it in the fridge for a couple of hours to allow flavors to blend. In summer salad roasted peppers are a delight and must be taken either us cool!
3 peppers roasting (two green and one red)
1 large tomato (about 200 grams)
1 medium onion (about 150 grams)
1 can of tuna or tuna (about 100 grams)
2 eggs
100 ml of olive oil
sherry vinegar
salt
Recipe for making (for two people):
Put heat the oven to 200 º C (up and down)
Take a baking tray and cover with baking paper. Top with washed and dried peppers, onion and skinless whole tomato.
With a brush and a little olive oil paints peppers and put back on the tray. Do the same with the onion and tomato. And with a knife click 3 or 4 times the tomato (not to burst in the oven).
Add a pinch of salt over the vegetables and put in the oven at 200 ° C for 50 minutes.
While making the peppers and other vegetables and bring to a boil water when boiling add the two eggs with half a teaspoon of salt. After 10 minutes, remove from heat (the eggs are already hard).
Over time baking tray out of the oven and with a sheet of aluminum foil cover it to sweat the vegetables (so it will be easier to remove the skin from the peppers).
Let cool and then scrape out the peppers whole skin. Open them, scrape out the seeds and cut the peppers into strips.
Peel the tomatoes and cut into pieces. Cut the onion into pieces too small and all the vegetables together in a bowl.
Now you can add some juice to the vegetables have released and will be on the baking paper. Add salt to taste (half teaspoon may be enough).
Also add 50 ml of olive oil and vinegar as much as you like as strong.
Open the can of tuna or tuna (I used this time frigate), pónsela to pepper salad and mix everything well.
Finally take the boiled eggs, peel, cut into four pieces over each, put them on and ready pepper salad. Off the kitchen and to eat!
To eat:
If you will not eat the peppers on the same day takes all the juice that keeps loose and clean the peppers and cut into the fridge with juice and olive oil. Add the onion and tomato, but do not make eggs, tuna or put him unless you go to eat in the same day.
If the juice is full of peppers seeds using a strainer to keep from sneaking into our pepper salad :)
If you prefer your salad has a speck of goals not baked crispy onion and add it directly to the finely chopped salad. You can also add the tomato oil bypassing the oven, to your taste!
Finally just add that this salad is much richer if you take fresh, put it in the fridge for a couple of hours to allow flavors to blend. In summer salad roasted peppers are a delight and must be taken either us cool!
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