Basque Style Pimientos
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g bell pepper (s), small (walnut-sized)
- 1 clove garlic
- 2 tablespoon olive oil
- Salt, coarse-grained, from the mill
Print Recipe
Pin Recipe Instructions
- Heat the oil in the pan. Peel the garlic clove, cut into slices and fry in the oil until golden. Then remove the garlic from the oil and set aside (depending on your taste, more garlic can be used).
- Wash the peppers (pimientos), pat dry and add to the hot oil. They are fried there until the skin blisters and they get small black spots.
- Salt the pimientos quickly. The best taste results are obtained when coarse-grained salt from the salt mill is used - about 3 turns out of it.
- Put the pimientos on small plates, distribute the garlic slices evenly on them and serve everything hot.
- A very tasty and light starter that is quick and easy to prepare.
- Note: Pimientos (Spanish for paprika) are very young green peppers. They are best when they are no larger than walnut size. Especially nice when there are still remnants of the flowers.
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