When I was little I spent part of the summer in my father’s town in Ciudad Real. My aunt made huge pots of pickled aubergines, gigantic potato omelettes, and preserved one of my favorite dishes in the world: Manchego asadillo.
The Manchego barbecue is nothing more than some peppers with roasted tomatoes, seasoned with garlic and cumin. They can be served hot, warm or cold and are an ideal garnish for baked fish, meat of all kinds (try putting them as an accompaniment to a barbecue), and even as a single dish if we add a boiled egg or a little tuna in oil. .
We can take the opportunity to prepare more quantity and do like my aunt, keep it in jars, although in the recipe we give you the quantities so that there is not enough in a meal of four. If we vacuum pack them we can keep them longer in the pantry and use them at any time.
The most complicated part of this recipe is not really complex, but tedious. Cleaning and peeling the roasted peppers is somewhat more laborious, but simple if we follow the roasting tricks of our colleagues at DAP: choose the pepper well, let it sweat and have some patience. And now we are going to explain to you how this is done recipe for roasted pepper salad or asadillo manchego that will stay with you all year.
First of all, roast the peppers in the oven with a splash of olive oil and the tomato for 40 minutes at 190ºC, turning them over after 20 minutes. Once roasted, peel the peppers following the advice of DAP that we remind you of here, and we keep the cooking juice that they have released, which will be used to prepare the dressing.
Cut the peppers into strips (we can do it by hand), and reserve it in a bowl. The tomato, which we will have peeled and removed the seeds, is crushed in a mortar (I do it in a stone mortar like this one, which does not smell of anything) and mix with the peppers.
WORLD OF FLAVORS Bowl, Gray
It’s time to make the dressing. In the same mortar, crush a clove of garlic, some cumin grains, salt and add olive oil and a splash of vinegar. When you start to move it, add the cooking liquid to emulsify. When you have the dressing, mix it with the peppers.
You can store it in an airtight glass container in the fridge until you use it, or drink it warm. And while we’re at it, an extra garnish for your dishes, which is also original and natural from Jaén, the pipirrana. As you can see in the video, it couldn’t be easier to prepare.
El Corte Inglés airtight glass
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Photos | Direct to the Palate
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