Profand Recipe Box: escalivada toast with anchovies in vinegar

INGREDIENTS

For the escalivada toast:

• • 4 slices of bread
  • 3 eggplants
  • 3 red peppers
  • Olive oil
  • Chopped chives
  • Salt

For the anchovies in vinegar:

• • Clean anchovies
  • Olive oil
  • Vinegar
  • Water
  • Salt
  • Minced garlic
  • Chopped parsley

ELABORATION

For the escalivada:

• • Place the eggplant and red bell pepper on a baking tray, add salt and oil and roast at 180ºC for approximately one hour.
  • Let cool in the refrigerator in a covered container. Once cool, remove the skin and seeds from the bell pepper and cut into thin strips.
  • Season with salt and oil and set aside.

For the anchovies in vinegar:

• • Lightly salt the cleaned anchovies and place them open in a deep container. Cover them with a mixture of 2 parts water to 8 parts vinegar and marinate for 8 to 10 hours (depending on size) in the refrigerator.
  • After this time, drain them well and place them in another container adding chopped garlic and parsley.
  • Cover with olive oil and let stand for a minimum of 24 hours before consumption.
  • At this point, to avoid the risk of anisakis, it is recommended to freeze for at least 24 hours.

Finish and presentation:

• • Toast the bread and cover it with the escalivada.

Top with marinated anchovies and finish with a drizzle of olive oil and chopped chives.