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Hand-selected peppers are dried over smoldering embers then ground into a velvety-powder, the result is the most intense color and smoked flavor available from any gourmet spice!
Size: 2.6oz/75g
Origin: La Vera, Spain
SP025
$7.25
Recipe - Escalivada (Grilled Vegetables)
Ingredients
2 Eggplants
1 large Onion
2 Red Bell Peppers
3 large Tomatoes
1/2 cup Masia el Altet Extra Virgin Olive Oil
Salt and Pepper to taste
Prep Time/ Cook Time
5 minutes preparation, 20 minutes cooking on the stovetop
Recipe Size
Serves 6-8
Instructions
Rub a thin layer of olive oil over all of the whole vegetables. Place the vegetables on a hot grill and toast on each side, carefully watching to make sure the skin doesn't burn (about 3-5 minutes per side). Once all sides have been toasted, immediately place in a paper bag and seal. Let stand for 5 minutes. Next, peel, seed, and remove the tops of the peppers, tomato, and eggplant before tearing them into thin strips. Peel the onion and slice. Arrange all of the vegetables on a serving platter and drizzle with Masia el Altet olive oil. Salt and pepper to taste. Buen Provecho!
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Add With One Click: Extra Virgin Olive Oil, and Salt and Pepper
Buy individual products that you'll need to make this recipe:
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Rich, buttery, and full bodied, and not too peppery, the flavor is reminiscent of artichoke with hints of tropical fruit. 2009 Gold medal winner, LA International Olive Oil Competition.
Size: 17fl.oz/500mL
Origin: Alcoy, Spain
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Set of 2 pre-filled wear-resistant grinders containing gourmet coarse salt with herbs, along side pure telicherry peppercorns.
Size: 4oz/115g net
Origin: Barcelona, Spain
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