Are you already thinking about the Christmas menu? If so, write down these grilled endives with pepper sauce and anchovies as a starter. Very simple to prepare, they will allow you to enjoy the day without worries or dedicate it to other more elaborate preparations.
Light and fresh these endives are a very friendly starter. You can prepare the pepper sauce the day before so you only have to mark the envy and assemble the dish the same day, something that will not take you more than ten minutes. In addition, endives will be liked on the grill and with a sauce.
Sometimes we mess ourselves up by creating elaborate dishes to surprise our guests, and in the end we end up spending more time in the kitchen than we would like. So this year why not at least secure the entrees with simple proposals but showy as it is?
The recipe
- 2 endives
- 2 large ripe tomatoes
- 2 cloves of garlic
- 12 almonds, toasted
- 1 slice of bread
- 2 piquillo peppers
- Sal Island
- Black pepper
- A splash of olive oil
- 4 anchovies
- Prepare the pepper sauce. To do this, roast the tomatoes in the oven (with a cross cut on the top so they do not burst) and two garlic cloves with skin at 180º C. You can remove the garlic cloves in 10 minutes, the tomatoes could take up to 30 minutes.
- Once done we beat the tomatoes and the peeled garlic cloves with the slice of bread, the almonds and the piquillo peppers until a homogeneous sauce is achieved.
- Next we season, add a dash of oil and we beat again. We booked.
- When assembling the plate We put the sauce as a base.
- Then, cut the endives in half and we mark them on the plate with a few drops of olive oil to place them in the fountain over the sauce.
- To finish, we place on these one or two anchovies.
- We enjoyed the endives with pepper sauce and warm anchovies.