Best Escalivada Con Anchoas Roasted Red Peppers And Eggplant With Anchovies Recipes

Escalivada image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

1/3 cup Spanish olive oil
15 cloves garlic, unpeeled
3 medium tomatoes, halved crosswise
1 1/2 pounds small eggplants
3 large red bell peppers
3 medium onions
3 Russet potatoes, halved lengthwise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lemon, halved
1/2 small bunch flat leaf parsley, leaves only, finely chopped
1/3 cup crumbled goat cheese (optional)
1/3 cup whole Spanish green olives stuffed with pimientos, coarsely chopped
1 loaf country white bread, sliced 1/2-inch thick and toasted until golden

Steps:

Preheat the oven to 350 degrees. Use about half of the olive oil to rub all the vegetables and place them on a large baking sheet (the tomatoes should be cut side up and the garlic should be tucked underneath the other vegetables so it does not burn). Roast the vegetables, removing the tomatoes after about 15 minutes, the garlic after 30 minutes, the eggplants and peppers after 45 to 60 minutes (depending on their size), and the onions and potatoes after 1 hour. All the vegetables should be softened and golden. As the vegetables are cool enough to handle, peel the garlic and halve it lengthwise. Peel the eggplants and peppers and tear them into thin strips with your fingers.
Arrange all the vegetables on a large round platter, making an attractive design with the colors. All the pieces should be small enough so that the mixture can be scooped up onto a croute. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle the remaining olive oil over the top and scatter on the parsley. If desired, sprinkle with goat cheese and chopped olives. Place the toasted croutes around the edge of the platter.

Penne al Cioccolato con Anchovies: Penne with Chocolate and Anchovies image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 pound/450 g penne rigate pasta
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, chopped
2 dry chile peppers, crushed
8 anchovy fillets, finely chopped
2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
1/2 cup/114 g finely grated breadcrumbs
Small bunch fresh flat-leaf parsley, chopped

Steps:

Cook the penne in a pot of boiling salted water. While the pasta is cooking, make the sauce.
To make the sauce: In a saucepan heat up the olive oil. Gently saute the garlic, add the chile peppers, and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chopped chocolate. When the chocolate has completely melted, stir in the breadcrumbs.
Drain the pasta just before the 'al dente' stage and add to the saucepan. Add the chopped parsley and mix well for a few seconds so that the pasta and the sauce are well amalgamated or combined. Serve the dish immediately.

Escalivada (Eggplant Salad With Onions and Peppers) image

Provided by mersaydees

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 yellow onions or 2 red Spanish onions, unpeeled
1 cup olive oil (plus extra for rubbing on onions)
3 eggplants (aubergines)
3 tomatoes
2 red bell peppers (capsicums)
1/2 cup fresh lemon juice (4 fl ounces/125 ml)
3 garlic cloves, minced
salt, to taste
pepper, freshly ground to taste
parsley, fresh flat-leaf (Italian)

Steps:

Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.