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Recipe: A Spanish chef’s zorongollo, roasted peppers and tomatoes, is divine with anchovies on toast

For 6 persons

Spanish-born London chef Jose Pizarro, author of the new book ‘The Spanish Home Kitchen’, writes that he began his career in Caceres, western Spain, where he had to peel roasted peppers to the zorongollo as he aspired to accomplish more ambitious tasks. . “You have to learn from the bottom, so peel yourself,” the chef told him. The best taste, he writes, comes from peppers and tomatoes cooked over a charcoal fire, but gives instructions for roasting them in a hot oven. You can also cook the vegetables under the grill, but you will have to watch them carefully and turn them often. When they’re all soft and blistered, transfer them to a bowl, cover with plastic wrap, and let them sit until no longer hot. Then peel them, cut them into strips, toss them with the red onion, thyme leaves and sherry vinegar, and refrigerate overnight. Serve it on toast; slice a baguette so each person gets three toasts or toast six larger slices of bread. The anchovies are divine as a garnish, with sliced ​​hard-boiled eggs, capers and more fresh thyme.

3 large red peppers
2 large tomatoes
3 garlic cloves, remaining skins
Olive oil (for drizzling)
Salt and black pepper, to taste
½ small red onion, thinly sliced
2 sprigs of fresh thyme, leaves removed
2 tablespoon sherry vinegar or white wine vinegar
3 eggs
18 slices of French bread or 6 large slices of crusty bread, toasted
12 anchovy fillets, or more if making smaller toasts
1 capers
Extra fresh thyme sprigs (for garnish)

1. Set the oven to 425 degrees. Have a large rimmed baking sheet handy.

2. Place whole peppers, whole tomatoes and unpeeled garlic on baking sheet and sprinkle with oil, salt and black pepper. Roast for 45 minutes or until the peppers have crumbled and the tomatoes have softened.

3. Transfer all roasted vegetables to a bowl and cover with plastic wrap. Allow to cool enough to handle.

4. Remove all skins from peppers and discard seeds and pits. Cut them into thick strips. Transfer to a bowl.

5. Remove the skin from the tomatoes. Cut the tomatoes into strips, reserving the juice. Transfer to another bowl. Remove the garlic skins and add them to the tomatoes. Mash with a fork or potato masher. Transfer to the bowl of peppers. Add the onion, thyme leaves and sherry vinegar. Cover and refrigerate overnight.

6. Bring a saucepan to a boil. Drop in the eggs and cook for exactly 10 minutes. Lift the eggs and transfer them to a bowl of cold water. With the back of a spoon, break the shells everywhere. Peel off a strip of shell from each egg. Let the eggs sit in cold water (cool it down if it’s hot) until they cool. Peel off the rest of the shells. Dry the eggs and cut them into slices.

7. Place the large toasts on each of the 6 plates or put 3 small toasts on each of the 6 plates. Add the pepper mixture. Garnish with eggs, torn anchovies and capers. Drizzle with olive oil and thyme leaves.

Sheryl Julian. Adapted from “The Spanish Home Kitchen”

For 6 persons

Spanish-born London chef Jose Pizarro, author of the new book ‘The Spanish Home Kitchen’, writes that he began his career in Caceres, western Spain, where he had to peel roasted peppers to the zorongollo as he aspired to accomplish more ambitious tasks. . “You have to learn from the bottom, so peel yourself,” the chef told him. The best taste, he writes, comes from peppers and tomatoes cooked over a charcoal fire, but gives instructions for roasting them in a hot oven. You can also cook the vegetables under the grill, but you will have to watch them carefully and turn them often. When they’re all soft and blistered, transfer them to a bowl, cover with plastic wrap, and let them sit until no longer hot. Then peel them, cut them into strips, toss them with the red onion, thyme leaves and sherry vinegar, and refrigerate overnight. Serve it on toast; slice a baguette so each person gets three toasts or toast six larger slices of bread. The anchovies are divine as a garnish, with sliced ​​hard-boiled eggs, capers and more fresh thyme.

3 large red peppers
2 large tomatoes
3 garlic cloves, remaining skins
Olive oil (for drizzling)
Salt and black pepper, to taste
½ small red onion, thinly sliced
2 sprigs of fresh thyme, leaves removed
2 tablespoon sherry vinegar or white wine vinegar
3 eggs
18 slices of French bread or 6 large slices of crusty bread, toasted
12 anchovy fillets, or more if making smaller toasts
1 capers
Extra fresh thyme sprigs (for garnish)

1. Set the oven to 425 degrees. Have a large rimmed baking sheet handy.

2. Place whole peppers, whole tomatoes and unpeeled garlic on baking sheet and sprinkle with oil, salt and black pepper. Roast for 45 minutes or until the peppers have crumbled and the tomatoes have softened.

3. Transfer all roasted vegetables to a bowl and cover with plastic wrap. Allow to cool enough to handle.

4. Remove all skins from peppers and discard seeds and pits. Cut them into thick strips. Transfer to a bowl.

5. Remove the skin from the tomatoes. Cut the tomatoes into strips, reserving the juice. Transfer to another bowl. Remove the garlic skins and add them to the tomatoes. Mash with a fork or potato masher. Transfer to the bowl of peppers. Add the onion, thyme leaves and sherry vinegar. Cover and refrigerate overnight.

6. Bring a saucepan to a boil. Drop in the eggs and cook for exactly 10 minutes. Lift the eggs and transfer them to a bowl of cold water. With the back of a spoon, break the shells everywhere. Peel off a strip of shell from each egg. Let the eggs sit in cold water (cool it down if it’s hot) until they cool. Peel off the rest of the shells. Dry the eggs and cut them into slices.

7. Place the large toasts on each of the 6 plates or put 3 small toasts on each of the 6 plates. Add the pepper mixture. Garnish with eggs, torn anchovies and capers. Drizzle with olive oil and thyme leaves.Sheryl Julian. Adapted from “The Spanish Home Kitchen”

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