Valencian summer: bell pepper esgarraet.
Ingredients:
- 1 bowl of SanLucar rainbow peppers
- 4 cloves of garlic
- 5 tablespoons of SanLucar Picual olive oil
- Salt and pepper
Preparation:
- Grill the colourful bell peppers from both sides until the skin bubbles.
- Remove the skin and remove core structure. Cut the peppers into fine strips.
- Briefly braise the chopped garlic in olive oil.
- Mix garlic and oil with the pepper strips.
- Season with salt and pepper.
