How to make ROASTED RED PEPPERS WITH ANCHOVIES

Juicy and easy TAPA, with the peppers first roasted and then caramelised with garlic, and combined with anchovies. Sublime. Make the most of the season for peppers. If they let us go to Spain, to see the family or on holiday, then let's enjoy their gastronomy here. Enjoy! Que Aproveche! Mediterranean cuisine with soul, made with love, to teach and transmit the Gastronomic Culture of Spain. With simple, fresh, aromatic, varied ingredients, full of flavour and sunshine. We make 100% Spanish food to enjoy and share. We don't sell anything, everything on this channel is free and authentic. At the end of this video you can find the complete recipe. Enjoy our recipes and share your experiences. If you like Spanish food and what we do, please support us by SUBSCRIBING. Roasted Red Peppers with Anchovies Ingredients 4 large red peppers 7 or 8 cloves of garlic 7 tablespoons of extra virgin olive oil 1 or 2 tins of anchovies 1 loaf of bread Method Roast the peppers for 30 to 35 minutes in the oven at 200°C, turning them over after 15 minutes. Remove, cover with cling film or aluminium foil, and leave to cool. Peel, remove the seeds and cut into strips. Peel and slice the garlic into thin slices. Brown in olive oil over a low heat, then add the pepper strips. Simmer for 10 minutes over a low heat, gently shaking the pan. Cut the bread into slices and toast in the oven for a few minutes. Place the peppers on each slice of toast and top with a curled anchovy. This TAPA can be served cold or warm.