| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Andalusian | Emlive10 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Green bell peppers, roasted |
| and peeled | ||
| 1 | lb | Red bell peppers, roasted |
| and peeled | ||
| 1/2 | c | Small diced Spanish onions |
| 2 | t | Chopped garlic |
| 2 | t | Sherry vinegar |
| Spanish extra virgin olive | ||
| oil | ||
| Kosher salt | ||
| Freshly ground black pepper | ||
| 2 | lb | Fresh white anchovies |
| eviscerated | ||
| Flour | ||
| Olive oil for frying |
INSTRUCTIONS
Thinly slice the peppers. In a mixing bowl, combine the sliced peppers, onions, garlic and vinegar. Mix well. Drizzle in enough Spanish olive oil to moisten the salad. Season with salt and pepper. Cover and refrigerate for 2 hours. In an electric fryer or deep pot, preheat the oil to 365 degrees F. Season both the anchovies and the flour with salt and pepper. Dredge the anchovies in the seasoned flour, coating completely. Fry until golden brown and crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon some of the pepper salad in the center of each serving plate. Lay the anchovies around the salad. Garnish with parsley. Yield: 6 servings Converted by MC_Buster. Per serving: 211 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 50g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C59 Converted by MM_Buster v2.0n.
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