Castilian-Manchego Esgarrat

Ingredients

In the original Spanish version of Esgarrat, the dish is typically made with roasted red peppers, salted cod, garlic, olive oil, and vinegar. However, in Castilian-Manchego cuisine, the dish is adapted to include the local flavors and ingredients. The Castilian-Manchego version of Esgarrat may incorporate additional spices such as paprika or cumin to enhance the smoky flavors of the roasted peppers. Additionally, the dish may be served with a side of crusty bread or paired with local cheeses to further highlight the culinary traditions of the region. We alse have the original recipe for Esgarrat, so you can check it out.

• 4 large red bell peppers 4 large red bell peppers
• 200g (7oz) salted cod, soaked and desalted 200g (7oz) salted cod, soaked and desalted
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 60ml (1/4 cup) extra virgin olive oil 60ml (1/4 cup) extra virgin olive oil
• 30ml (2 tablespoons) red wine vinegar 30ml (2 tablespoons) red wine vinegar
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 30 minutes, or until the skins are charred and blistered.
3. 3.
   Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers cool for about 15 minutes.
4. 4.
   Once the peppers are cool enough to handle, peel off the charred skins and remove the seeds and membranes. Slice the peppers into thin strips.
5. 5.
   In a separate bowl, combine the minced garlic, olive oil, red wine vinegar, paprika, salt, and pepper. Whisk until well combined.
6. 6.
   Place the sliced peppers and desalted cod in a shallow dish. Pour the dressing over the peppers and cod, ensuring they are well coated. Let the dish marinate in the refrigerator for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve the Castilian-Manchego Esgarrat cold or at room temperature, garnished with a drizzle of olive oil and a sprinkle of paprika.

Treat your ingredients with care...

• Salted cod — Soak the salted cod in cold water for at least 24 hours, changing the water every 6-8 hours. This will help remove excess salt and rehydrate the fish. Taste a small piece of the cod after soaking to ensure it is not overly salty. If it is still too salty, continue soaking for a few more hours.

Tips & Tricks

• For a smokier flavor, you can char the peppers directly over an open flame on a gas stove or grill.
• If you prefer a milder garlic flavor, you can blanch the minced garlic in boiling water for 30 seconds before adding it to the dressing.
• Serve the Esgarrat with a side of crusty bread to soak up the delicious dressing.
• You can add a pinch of cayenne pepper for a subtle kick of heat.
• Feel free to customize the dish by adding sliced onions or olives for extra flavor and texture.

Serving advice

Castilian-Manchego Esgarrat is best served as a tapa or appetizer. Arrange the sliced peppers and cod on a platter, drizzle with olive oil, and sprinkle with paprika for an attractive presentation. Serve with toothpicks or small forks for easy enjoyment.

Presentation advice

To enhance the visual appeal of the dish, arrange the vibrant red pepper strips in a circular pattern on the platter, with the salted cod placed in the center. Garnish with a sprig of fresh parsley or a sprinkle of chopped chives for a pop of green color.