John Myers
Contents
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Ingredients
- 3 Lettuce hearts
- 6 Anchovy fillets in olive oil
- 100 ml Extra virgin olive oil
- 300 Garlic cloves chopped
- 1 Red peppers, peeled, pitted, cut into fine strips
- 60 ml Sherry vinegar reserva
- 0,25 tsp Powdered sugar
- Black pepper from the mill
Instructions
- Explanation: Cogollos (lettuce hearts) Spanish quality is available in Spain with a protected designation of origin: Cogollos de Tudela. They are probably not available in Germany, so take very firm romaine lettuce hearts and remove the outer leaves until they are soft, light green inside.
- Wash the lettuce hearts and cut in half or quarter lengthways. Remove the stalk and pat dry. Remove any salt from the anchovy fillets, cut into small pieces and mash with a fork. This is also best done with high-quality Spanish or Italian anchovies.
- Melt the powdered sugar in a pan. Add the strips of pepper and simmer, stirring occasionally, and cook until they still have a bite They are melted. Add the garlic and cook for another 3-4 minutes until golden yellow. Fold in the pepper strips. Remove from the stove and stir in the vinegar. Season with pepper. Spread the hot over the lettuce hearts arranged on a plate. So that the sauce slowly spreads between the layers of leaves Serve hot with a baguette as a tapa for six or as a starter for two.
Nutrition
Serving: 100gCalories: 872kcalCarbohydrates: 2.6gFat: 97.6g
