Corno di Toro peppers, Cantabrian anchovies and salsa verde
This simple yet bold barbecue dish from the chefs behind Acme Fire Cult combines charred peppers with anchovies and a punchy salsa verde.
- Cooking:
- Serves: 4 persons
Ingredients
- 12Corno di Toro peppers
- olive oil to taste
- merlot vinegar to taste
- sea saltto taste
- 50g offlat-leaf parsley leaves
- 50g ofchervil leaves
- 50g oftarragon leaves
- 50g ofcoriander leaves
- 50g oflilliput capers
- 150ml of olive oil
- sea saltto taste
- ½lemon, juiced
- 16Cantabrian anchovies
Instructions
Step 1
Light a barbecue for direct cookingStep 2
Once the flames have died down and you have hot embers, place the peppers straight onto the coals to cook, turning them to ensure all sides are blackened. Once they are fully charred, place them into a bowl and cover with a cloth or cling film stretched over the top, to soften and release the skinsStep 3
When the peppers have cooled down a little, gently peel the skins off, place them into a mixing bowl and add a small splash of olive oil and merlot vinegar. Season with salt to tasteStep 4
To make the salsa verde, combine the herbs, capers, garlic, a good splash of the olive oil and a pinch of salt in a blender, then blend to your preferred consistency - this can be served chunky or smooth. Add lemon juice, more olive oil and salt to tasteStep 5
Divide the peppers between two plates and dress with some of the oil and merlot vinegar from the bowlStep 6
Add the anchovies on top, and finish with spoonfuls of the salsa verde