Escalivada Jose Andres Recipes

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

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

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

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.