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Ingredients for 4 people:

        • 7 roasting red peppersensalada-pimientos-melva
        • 2 medium onions (about 150 g.)
        • 1 can of Tarifa´s Frigate Mackerel
        • 2 eggs
        • 150-200 ml of olive oil (to taste)
        • Vinegar
        • Salt

Elaboration:

  1. Put to heat the oven to 200 º C (up and down)
  2. Take a baking tray and cover with baking paper. Top with washed and dried peppers, onion without skin.
  3. With a brush and a little olive oil, paint the peppers and onion and put back on the tray.
  4. Add a pinch of salt over the vegetables and put in the oven at 200 ° C for 50 minutes.
  5. While making the peppers and onion, put the kettle as it is boiling, add the two eggs with half spoon with salt. After 10 minutes, remove from heat.
  6. After the baking time, remove the pan from the oven and with a sheet of foil, cover it to sweat the vegetables (in this way, it will be easier to remove the skin from the peppers).
  7. Let cool and then retire peppers skin. Open them and clean then seed and cut into strips.
  8. Cut the onion into small pieces and place in a bowl with the peppers.
  9. Add salt to taste and olive oil and vinegar.
  10. Open Conservera´s Tuna can and place the mackerel fillets over salad of peppers.
  11. Finally, take the boiled eggs and peel them and cut into 4 pieces to the length of each and put them in the salad for garnish.
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