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Escalivada with salted anchovies


  • 10 Kg "00" Lolín Blue
  • 16 salted anchovies
  • 4 sweet red peppers
  • 4 aubergines
  • 1 clove of garlic
  • 100 ml of extra virgin olive oil
  • 3 spoonfuls of apple vinegar
  • Sea salt


  • 01Preheat a baking tray and place the peppers and aubergines on the tray. Bake the vegetables until their skin blackens. Keep an eye on this process and turn the peppers and aubergines over occasionally so they cook evenly.
  • 02When cooked, remove the peppers and wrap them in a cloth for 15 minutes. Once they have rested, peel them and remove the stalks. Slice the peppers and aubergines into long strips.
  • 03Dish up the vegetables, adding a little garlic, salt, vinegar and olive oil. To complete the dish, add the salted anchovies.
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