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hi! welcome to spanish-cooking! today we will prepare
Escalivada. That's a dish of roasted veggies that can be served as a
side dish or on top of some crusty bread. Is delicious and easy to do
First you will prepare your veggies, just rinse
the peppers, aubergine and potato and just take off
the peel of one onion, a big onion
as well. In the meantime preheat the oven to 200 degrees Celsius or almost
400 degrees Fahrenheit and
put your veggies on a tray and scrub them with some olive oil
to help the roasting process. Is not completely necessary but I think it
helps a lot. You wanna put them in the oven for about one hour and a half or
until the veggies are done. Just once in a while keep tossing the pieces for
getting a homogeneous roasting
at the beginning to wont notice big changes but
at the end will get a very nice roasted
colour and texture and you will really see that
the veggies are done. You see? nice colour
and you see that the peppers are done.
So now that just cover with aluminum foil
and let it cool completely
This way you will help
to take the skin off easier. You will
really notice it, so start removing
the seeds and the skin of
the peppers and cut them into strips
It doesn't matter the size I think its up to you
but it's important to peel them to take the skin off
and to do the same with the aubergine
so take the skin off and get
nice strips out of it
you continue with the peppers.. So for me
the way I like it is to have the majority of the dish
peppers so the first ingredient to be peppers and then
aubergine and then onions and potato
so with the potato just cut it in half and then in smaller pieces depending on
how many
people you want to feed with that you can
just leave the skin or take it out, as you prefer
I normally like to leave the skin
and finally cut also
your onion look how marvelous it looks like
really like it... I like
to have big pieces but you can cut it smaller as well. Then, when you have all your
veggies prepared
on a tray or a platter and finally
sprinkle with a good amount of olive oil
and garnish with anchovy fillets
if you like. The combination is typical and really nice
you can eat it warm or room temperature
on top of some roasted bread
ore as a side dish is delicious and
now in wintertime especially
and of course: don't forget to enjoy it
see you soon!