Preparing the peppers:
Ingredients :
2 burnt green, red and yellow peppers, cut into strips 1 bunch of flat-leaf parsley.
3 heads garlic, degermed and minced
50g olive oil
500g Red tomato
Powdered cumin
White pepper
Paprika
Caster sugar
Salt
Powdered pepper
Thyme
Recipe :
Burn the peppers with a blowtorch or grill them on the fire, then when they are black remove them. Peel the peppers and clean with a knife without rinsing them and cut into 8 cm strips. Gently braise them with a minced clove of garlic and a little thyme, tender cooking. Season with salt & chilies then set aside.
Preparation of the spicy tomato fondue:
Cut the tomato flesh into small cubes then remove to a bowl. Add the chopped heads of garlic, thyme, salt and caster sugar. Give a good turn of the pepper mill then mix. Heat the olive oil in a roundel. Pour in the seasoned tomatoes and cook for 30 minutes over low heat. Cover for the first 15 minutes, then allow to dry until the tomatoes are cooked through and no liquid left. Remove the thyme. Add the paprika and ground cumin. Add chopped parsley at room temperature.
To dress, mix the candied peppers and the spicy tomato fondue, add cumin, olive oil, lemon juice, salt & pepper.
