Are you ready to enjoy a light and tasty summer starter? We’re thrilled to share our smoked peppers and organic vanilla carpaccio with you!
6 large red bell peppers
4 fresh, organic vanilla pods
Fresh herbs to marinate: rosemary, thyme, oregano, sage
1/4 cup of sunflower oil
Extra virgin olive oil
Virgin sea salt flakes
Sorrel leaves, the first tender sprouts
Ground black pepper
Crunchy cookies to serve, in this case “papadums”
Clean the peppers. If you have a brazier, you can light a fire with wood or coal. As soon as you have a live fire, you will put the whole peppers on it and we will rotate them little by little. Do it carefully, you just want the outer skin to burn. If you don’t have a brazier, you can do it directly over the flame of the kitchen stove. Once the outer skin is burned, place the peppers in a large bowl and cover it hermetically. Let them cool inside. This will help the condensation and heat, the skin will get softer and then it will be very easy to peel them.
When they are cold, peel them carefully, without breaking them. Open them and remove all the seeds. Help yourself with absorbent kitchen paper. Clean them very well to keep just the meat: very clean, dry and red. Cut the meat of the peppers into 2-centimeter segments and place them on a tray to marinate them with fresh herbs to your liking and plenty of extra virgin olive oil. Store in the fridge until serving.
To make the vanilla oil, open the fresh pods longitudinally, with a small knife and remove the seeds. Put the sunflower oil, the vanilla seeds and the open vanilla pods in a small saucepan. Take it to the lowest fire possible and heat it up to 60 degrees slowly. You can measure the temperature with a kitchen thermometer. When it reaches the temperature, remove from the heat and cover it so that all the essential vanilla perfume remains impregnated in the oil. Let it cool down to make an infusion. Once at room temperature, strain to separate the pods, but trying to keep the seeds in the oil. Reserve until serving.
For the papadums, preheat the oven to 160 degrees. Place the papadum discs on oven racks and cook for 6/7 minutes, until they are crispy. Remove from the oven and let cool. Reserve until serving.
Place the peppers in a round mold to give a round shape. Put 3 generous soup spoons of vanilla oil, salt flakes and ground pepper.
Decorate with the sorrel leaves to add an acid note to the dish. Remove the mold.
Serve the crispy papadums in a small plate.