Servings: 10 people
Ingredients
- 250 ml extra virgin olive oil
- 1 large Spanish onion
- 4 garlic cloves thinly sliced
- 4 anchovies filets
- 2 medium red bell peppers, cut in 1 cm dices
- 1.5 medium green bell peppers, cut in 1 cm dices
- 2 small green zucchinis, cut in 1 cm
- 300 ml dry white wine
- 12 plum tomatoes, diced
- 30 ml sherry vinegar
- 1 bunch of flat leaf parsley, coarsely chopped
- Kosher salt to taste
- 150 grams grated aged Manchego cheese
Instructions
- In a large skillet, heat 4 tablespoon of olive oil, add the onions and the garlic and cook until translucent.
- Add the peppers and zucchini and the anchovies fillets and cook for 3 minutes.
- Deglaze with white wine and simmer all the alcohol out.
- Reduce the heat and add the diced tomatoes and simmer gently until all the juices are evaporated.
- Add the vinegar, parsley and remaining olive oil, season with salt.
- Transfer to a serving bowl and sprinkle the grated Manchego.
Notes
Buon Appetito!
Chef Notes: This vegetarian Spanish dish is classical Spanish tapas. A side dish use at a side dish is originally from la Mancha south of Madrid.
Wine Pairing: Sherry or Cava Sparkling Wine
Juice Pairing: Ginger Pairing Time
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