Roasted peppers
Oven-roasted red peppers, peeled by hand and dressed with garlic and olive oil. Even better the next day.
Time
1 h 15 min
Servings
4
Difficulty
Easy
Ingredients
4 large, fleshy red peppers
2 garlic cloves
CULTIVA Partaloa extra virgin olive oil
A dash of sherry vinegar (optional)
Flaky salt
Method
Preheat the oven to 200 °C. Wash the peppers, rub them with a little oil and place them on a tray.
Roast them for about 50 minutes, turning them halfway through, until the skin is charred.
Cover them and let them sweat for 15 minutes: that way they peel easily.
Peel them, remove the seeds and tear them into strips by hand. Keep the juices they release.
Dress with the sliced garlic, salt, their own strained juices and plenty of CULTIVA Partaloa.
Our tip
Don’t rinse them under the tap when peeling: water takes the flavour away. And if you wait until the next day, they are even better.
The oil
Cultiva Partaloa
Extra virgin olive oil, 2024/2025 harvest. Unfiltered, bottled in the Almanzora Valley and in a limited edition.
