Hi! Let's make a starter that will save us from more than one pinch! All we need are Piquillo peppers and a few cloves of white spring garlic... it's that easy! Let's get cooking!!
30 min
4 pax
Easy
We peel the garlic cloves and slice them as thinly as possible.
We wash and chop the chives.
In a frying pan over medium heat, add a generous drizzle of olive oil. Add the garlic and let it brown slightly, so that it releases all its flavor into the oil.
Add the peppers and a pinch of sugar, sauté for a few minutes, then add a splash of water. Add a pinch of salt.
Let it cook until almost all the water is absorbed and the peppers are tender.
FINISHED DISH:
On a plate we place the peppers, one next to the other, and on top of them we put the sliced garlic.
Sprinkle with chives and a little fleur de sel and that's it!
_Miguel Ángel Mateos:
– Adding water helps the peppers cook better and allows the oil to bind with the juice from the peppers themselves.
It's best to cook it over medium-low heat and, at the very end, increase the heat. This will help the sauce thicken better.
– The teaspoon of sugar reduces the acidity of the peppers, adding a very pleasant sweet touch to the dish.
