Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Amount for 8 tapas
2 large red peppers
4 garlic cloves
4 tbsp olive oil
1 small can of anchovies
Roast the peppers in the oven at 180 C (400 F) for 15 minutes (the oven must be preheated). Turn them and leave for 15 more minutes until both sides are done. Wrap them one by one in paper towels and leave them aside to cool.
Peel and seed the peppers, then cut them into 1/2 inch wide strips. Peel the garlic cloves and slice them thinly. Heat olive oil in a frying pan at low heat, add the garlic. When the garlic is golden brown, add the pepper strips. sauté for 10 minutes, shaking the pan a little.
Serve cold or warm, with the anchovies coiled around the peppers.
Recipe provided by Asoliva of Spain
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This page modified January 2007
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