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| RESTAURANTS![]() LOCAL RECIPES![]() 27 APRIL 2024
ESGARRAET
INGREDIENTS
- 250g roasted pepper (around two big peppers)
- 8 spoonfuls of extra virgin olive oil
INDICATIONS
The key to cook a perfect esgarraet is patience, not actually while cooking, but while waiting for it to soften well, soaking the codfish and mixing flavours.
The first step is to roast the peppers until their skin start to come off, leaving them to chill, peeling them and cutting them into strips. If we like, we may not use ripe peppers, but we will try that they are the best quality as possible, because the kind of pepper will be important for the final result. Next, we chop the garlic (not too much) and put the codfish into small pieces.
Finally, we mix all the ingredients in a bowl and add the olive oil, stirring well and saving it all for several hours covered with a plastic film. If we are going to eat it the next day, the result will be better. It is to be serve with plenty of bread.
Estimated time of preparation: 20 minutes plus the oven time for the peppers and the maceration.
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