Basque pepper salad on white breadcrumbs
4 servings
20 minutes
This is one of the most common types of appetizer in Spain. But in Spanish cookbooks, for some reason, this tapas often has a regional Basque connection. It is stupid and wasteful to prepare this appetizer for one. It is strange to fry a third of the pepper. And the taste becomes better, the more pepper, oil and garlic come together in one container. Therefore, it makes sense to start on the basis of at least four people. Another option is to just eat these sandwiches a lot. Or day after day. Pepper in oil keeps for a long time.
1
Remove seeds and inedible parts from the peppers, cut into thin strips, and sauté in a little oil until soft.
- Green pepper: 1 piece
- Fresh yellow pepper: 1 piece
- Fresh red pepper: 1 piece
- Olive oil: 100 ml
2
Mix oil, vinegar, salt, crushed garlic, chopped basil, and pepper. Add the fried peppers to this mixture, stir, and let it sit for a few minutes.
- Olive oil: 100 ml
- White wine vinegar: 1 teaspoon
- Salt: to taste
- Garlic: 4 cloves
- Basil: 20 g
- Ground black pepper: to taste
3
Serve with slices of white baguette baked almost to a crisp.
- French baguette: 1 piece