Ingredients with Measurements:
- 2 large red bell peppers, roasted and peeled
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Oven or grill for roasting peppers
- Large mixing bowl
- Cutting board and knife
Step-by-step instructions:
1. Preheat your oven or grill to high heat. Place the red bell peppers on a baking sheet or grill grate and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
2. Remove the peppers from the oven or grill and place them in a large mixing bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes.
3. Once the peppers have cooled, remove the skin, stem, and seeds. Cut the peppers into thin strips and place them back into the mixing bowl.
4. Add the thinly sliced red onion, minced garlic, extra-virgin olive oil, red wine vinegar, salt, black pepper, smoked paprika, and dried oregano to the mixing bowl with the peppers. Toss everything together until the peppers and onions are coated in the dressing.
5. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour, or overnight.
6. Before serving, sprinkle the chopped fresh parsley over the top of the esgarrat.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven or grill: high heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 14g
Carbohydrates: 6g
Protein: 1g
Fiber: 1g
Sugar: 3g
Sodium: 300mg
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Smoked paprika can be substituted with regular paprika or cayenne pepper.
- Fresh parsley can be substituted with fresh cilantro or basil.
Variations:
- Add sliced black olives or capers to the esgarrat for a briny flavor.
- Serve the esgarrat on top of toasted bread or crackers for a delicious appetizer.
- Add diced tomatoes or cucumbers for a refreshing twist.
Tips and tricks:
- Use a pair of tongs to turn the peppers while roasting to ensure even charring.
- Let the peppers steam in the mixing bowl to make removing the skin easier.
- Make the esgarrat ahead of time to allow the flavors to meld together.
Storage instructions:
Store the esgarrat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The esgarrat can be served cold or at room temperature.
Presentation ideas:
Serve the esgarrat in a shallow dish or on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve the esgarrat alongside grilled meats or fish.
- Pair with a crisp white wine or a light red wine.
Suggested side dishes:
- Crusty bread or crackers
- Grilled vegetables
- Rice or quinoa salad
Troubleshooting advice:
- If the peppers are not charred enough, return them to the oven or grill for a few more minutes.
- If the esgarrat is too acidic, add a pinch of sugar to balance out the flavors.
Food safety advice:
- Make sure to wash your hands and cutting board before handling any ingredients.
- Store the esgarrat in the refrigerator to prevent bacterial growth.
Food history:
Esgarrat is a traditional dish from the Valencian region of Spain. It is typically made with roasted red peppers, salt cod, and garlic.
Flavor profiles:
The esgarrat has a smoky and slightly sweet flavor from the roasted red peppers, with a tangy and garlicky dressing.
Serving suggestions:
Serve the esgarrat as a side dish or appetizer at your next dinner party or barbecue.
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Region: Spanish