Mar 03
Sin categoría
Escalivada and Fresh Anchovy – Event
SPRING is here to stay now!!! See my magnolia tree, all is blooming and pinenuts’ pollen is in the air. Allergics Be Aware!!! But everything looks sooooooo beautiful and the air smells so good… days are getting longer and nights shorter and I just love to be outside and have some sun in my face. This is why my dish today will be a bit colorful!
Escalivada is a dish containing roasted red peppers, eggplants, onion and tomatoes. Take the peels away and drop some good extra virgin olive oil on top and maldon salt, place over a good slice of bread and…. bite! Delicious to have it cold. If you add some fried fresh anchovies on that slice of bread too, then the mixture of textures and temperatures will take you high!!! I promise.
Special dressing: John Paul Young – Love is in the air (as well as pollen)
This is one of my favorites when it starts getting hot. Place the escaliva in the fridge (this time I only used red peppers and eggplant) and when the fish is fried (coated in flour), mix the ingredients over the bread previously rubbed with the tomatoe and dress with the oil and salt.
This is my submission for Ben’s Plastic Challenge Event: A taste of Spring. You are still on time to participate, please take a look at his blog What’s cooking and participate in the event or just vote for the dish you consider the best!
Buen provecho amigos!!!
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I really wish I could get fresh sardines, but truthfully I have never lived anywhere that I could get them other than in a tin!
This looks awesome! I love your flower picture too! :)
Ahh,I look forward to marinating my own anchovies like these when in Greece this summer.
No sign of spring here yet…come have some snow…gratis!
Hi Nuria, I love your dish and we eat a lot of fresh anchovies in Greece as well. I’ve missed so much these days and can’t catch up with all of your posts and the lovely events I’ve missed. We were away only for a few days but have so many things to do now that we’re back.
Beautiful Nuria! very simple and very tasty of course! I love the addition of the anchovies (ortiz?) Good luck for this one chica.
Wow Nuria, this is exactly what I wanted to see when I thought about the theme for this Food for platic. We are starting to feel the spring, too and I can’t wait to finally be able to walk outside the house and start visiting the farmer’s markets.
Your dish is beautiful! Good luck!
Your tree is so pretty!!!! :D
OMG!!!! this is my kind of food. I just love all three ingredients – they’re the best…..
I can’t believe you are not getting fresh sardines… no fresh fish? I love to go to my fishmonger and see that spread!!!!
Thanks Jenn♥
Yes please, Peter! We need some snow in the mountains and water in our water reservoirs gratis!!!
I have a recipe for marinated anchovies… will come soon too!!!
Hola Ivy!!!! I’ve been missing you!!! Love to see you back♥ Yeah, bloggers, posts and events don’t stop :D
Hola Peter! Gracias querido :D
He, he, Hola darling Ben! Muchas gracias. I’m glad that the spring is getting over your place too! It feels soooooo good :D In two weeks we have our Easter holidays… Can’t wait!!!
Thanks Ley!
Hi Nina! Thanks a lot darling!!! There’s a tapa for you here, if you wish!!!! :D
Our friend, who lives up in the mountains (Pyrenees), makes his escalivada by puttimg the peppers and aubergines in the front of his wood burning stove and roasting. It’s wonderful…but he can only make it in winter (when he is using the stove)!
That’s the best or one of the best ways to do escalivada!!!! YOu can also do it in summer time using the barbaque, Katie!!!
I had some lovely fresh sardines on the island of Kea in Greece.I don’t think we can get them here except in a can. Your dish certainly does look colourful and a real introduction to Spring!!!!
This looks great, I would LOoooooove THIS!
It’s such a pitty you cannot get fresh sardines nor anchovies, Val… Why don’t you come over? I’ll have some ready for you!!! :D
Hi Pixie! You are also welcome!!! Have a trip to Barcelona and you are invited! :D
Love is in the air (as well as pollen)…..
How are you doing that little heart? Let me see if I can do it. Nahh…couldn’t
I’ve only had tinned anchovies, that I made tapenade with. I love eggplant, though.
LOVE the new avatar, Nuria!! It’s making me excited for spring! This dish would make my husband go banana’s! He actually introduced me to the deliciousness which IS the sardine – in Spain actually. A few years ago we had one of our most memorable meals, we nicknamed “The 6 Euro meal” because we had 3 courses (one including grilled sardines), wine and coffee for SIX euros. I am going to have to try and get my hands on some soon!amy @ http://www.weareneverfull.com
Hola Emiline♥ To do the heart you have to use ASCII code: Press Key “Alt”, keep pressed while pressing also nº 3 in the right side of the keyboard (where all numbers are), lift your fingers ♥! Done!!! For better explanations do a search in google for Ascii codes and you’ll get all codes ♣ ☺ ☻
Hola Amy! Prices are a bit higher now! But you can still find good prices Menus :D June is the best month for sardines and anchovies, they will be well feeded and with shinny bodies and a bit of grease… MMmmmmm barbaqued, grilled, pickled… they are so tasty!!!
I love magnolias – I grow one in my garden too!
This dish is close to what I ate for dinner last night. I love anchovies, they feel like chewing on tiny fingernails! :P
Hola guapa! Hope your finger is better :D
I love smelling things and magnolias are one of the best smells in the world!!!!