Escalivada Jose Andres Recipes

ESCALIVADA CON ANCHOAS (ROASTED RED PEPPERS AND EGGPLANT WITH ANCHOVIES)

Escalivada con Anchoas (Roasted Red Peppers and Eggplant with Anchovies) image

Escalivada is a classic Catalan dish of simply dressed roasted peppers, eggplants and other vegetables. This escalivada makes an incredibly simple and elegant first course or side dish. The dish tastes best when the vegetables are roasted on the grill, and the salty oily anchovies are a beautiful contrast to the earthy roasted vegetables. Since there are not many components to this dish, the quality of each ingredient is paramount to the final dish. Serve this escalivada with grilled crusty bread drizzled with olive oil and a few salty black olives.

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

12 small eggplants (a little larger than a bell pepper)
12 red bell peppers
Extra-virgin olive oil, preferably Spanish
1 to 2 teaspoons sea salt
1 clove garlic, finely minced, optional
18 large anchovy fillets, packed in olive oil, preferably Spanish
Aged sherry vinegar, optional
Sea salt, such as Maldon, optional
Grilled crusty bread drizzled with olive oil
Salty, briny black olives

Steps:

Preheat your grill or broiler to high heat.
Roast the eggplants and red bell peppers, whole, as close as possible to the heat source, turning and rotating each piece with kitchen tongs, to achieve an evenly charred exterior. The skin on the eggplants should get a dark toasted color and the bell peppers should be charred with papery layer of black. Put the roasted vegetables in a glass bowl, cover with a kitchen towel and set aside to cool.
Once the reserved vegetables are cool enough to handle, peel both the peppers and eggplants. Slice the eggplants into long strips. De-seed the peppers and slice them into long strips.
Combine the peppers and eggplants in a bowl and add 2 to 3 tablespoons olive oil, salt and garlic, if using. Be careful to not over-season with salt because the anchovies are also very salty. Let stand for a minimum of 30 minutes.
Serve in individual plates or on a platter, family-style. Lay the anchovies across the top of the dish. Finish the dish with a final drizzle of olive oil, a small splash of sherry vinegar and a light sprinkling of sea salt, if using. Serve with grilled crusty bread and some black olives.

ESCALIVADA JOSE ANDRES

ESCALIVADA JOSE ANDRES image

Categories Vegetable

Yield 4 people

Number Of Ingredients 9

Ingredients

1 medium eggplant
2 spanish onions, thinly sliced
1 red bell pepper
3 large ripe tomatoes
(Mushroom & green beans)
1/4 cup(s) spanish extra-virgin olive oil
1/2 tablespoon(s) sherry vinegar
Salt to taste
White pepper to taste

Steps:

1) Heat the oven to 400 degrees F. 2) Take all the vegetables and, using a brush, coat them with a thin film of olive oil. Place them in a baking tray or in a terracotta casserole, and roast the vegetables for 40 minutes. Remove the eggplant, pepper, and tomatoes and set aside. Leave the onion in the oven for another 15 minutes until it too is soft. Remove and set aside. 3) By now the skins of the vegetables will be soft and loose. When cool enough to handle, peel the skins off the vegetables. Seed the pepper and remove the top. Remove the top of the tomato and the eggplant with a knife. 4) Using your hands, tear the pepper into strips and the tomato into three or four pieces. Do the same to the eggplant. With a knife, slice the onion into rings. Mix the vegetables together and place them in a serving dish. Cover them with the 1/4 cup olive oil and the sherry vinegar. Sprinkle with salt and pepper and serve.

ESCALIVADA

Escalivada image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

Ingredients

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.

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