Are you looking to bring a taste of Spanish cuisine into your home? How about trying a delightful dish that combines the rich flavors of roasted vegetables with the salty allure of anchovies? Escalivada Con Anchoas, or Roasted Vegetables with Anchovies, is a traditional Catalan dish that is both satisfying and full of Mediterranean charm. The vegetables are roasted until they are tender and caramelized, then served with a generous drizzle of olive oil and a touch of vinegar, topped with savory anchovy fillets. Let’s dive into this flavorful recipe that will transport you to the sunny coast of Spain!
**Escalivada Con Anchoas (Roasted Vegetables with Anchovies)**
**Ingredients:**
– 1 red bell pepper
– 1 yellow bell pepper
– 1 medium eggplant
– 1 red onion
– 2 ripe tomatoes
– 4-6 anchovy fillets
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley for garnish
**Instructions:**
1. **Prepare the Vegetables:** Preheat your oven to 400°F (200°C). Place the whole red and yellow bell peppers, eggplant, red onion, and tomatoes on a baking sheet lined with parchment paper. Roast the vegetables in the oven for about 30-40 minutes, or until they are soft and lightly charred.
2. **Peel and Slice:** Once the vegetables are roasted, carefully remove them from the oven. Let them cool slightly before peeling the skin off the peppers and eggplant. Slice the vegetables into bite-sized strips and place them on a serving platter.
3. **Arrange the Anchovies:** Lay the anchovy fillets over the roasted vegetables, spacing them evenly. The bold flavor of the anchovies will contrast perfectly with the sweetness of the roasted vegetables.
4. **Dress the Dish:** In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the vegetables and anchovies, ensuring that every bite is coated with the flavorful vinaigrette.
5. **Garnish with Parsley:** Finish the dish by sprinkling fresh parsley on top. This will not only add a pop of color but also a fresh herbal note that complements the roasted flavors beautifully.
6. **Serve and Enjoy:** Escalivada Con Anchoas is best enjoyed at room temperature, allowing the flavors to meld together. Serve it as a vibrant side dish or a light meal with a glass of crisp white wine. Bon appétit!
Roasted Vegetables with Anchovies is a versatile dish that can be served as an appetizer, a side dish, or even a main course. The combination of smoky, sweet, and salty flavors will transport you to the sunny shores of Spain with every bite. Experiment with different vegetables or add a touch of spice with red pepper flakes for a unique twist on this classic recipe. Whether you are hosting a gathering or simply treating yourself to a cozy night in, Escalivada Con Anchoas is sure to delight your taste buds and bring a touch of Mediterranean flair to your table.
