Recipe by Melie’s Kitchen
Ingredients:
3 large red capsicums, pith & seeds removed
1 fat clove garlic, roughly chopped
70g roasted blanched almonds
1 tsp smoked paprika
1 Tbsp fresh lemon juice
1 fat clove garlic, peeled
100g Stracciatella cheese
1 tin Ortiz anchovies, drained
Chili flakes and basil leaves, to garnish
Method:
Preheat your oven to 200°C fan bake.
Romesco: Slice capsicum into 2cm thick wedges. Add to a large roasting dish, drizzle with 2 Tbsp olive oil and season with salt. Toss together to coat capsicum in oil. Roast on the upper-middle oven rack for 25-30 minutes, until very tender, jammy and charred. Add roughly three quarters of the roasted capsicum to a food processor (reserve the remaining for garnishing), along with 3 Tbsp extra virgin olive oil, roasted almonds, paprika, lemon juice, garlic and ¼ tsp table salt. Blitz together for about 30 seconds, until it resembles a chunky spread.
Serve Romesco on a plate or serving bowl topped with the reserved roasted capsicums. Spoon over the Stracciatella cheese, then lay the anchovies on top. Sprinkle over a pinch of chili flakes and drizzle with a little extra virgin olive oil. Garnish with fresh basil leaves.
