Marina and Ben go for Sunday morning tapas in Madrid, before Marina prepares ‘Pimientos Asados’, roast red peppers, in the kitchen at home.
Pimientos Asados – ingredients for four people:
Three large red peppers
2 cloves of garlic
Extra virgin olive oil
Salt
Preparation
Wash the peppers, rub them in oil and place in an oven dish. Roast them at 200º Centigrade for 40 minutes, until the peppers collapse:
When they have cooled down enough to touch, peel the skin off then tear the peppers into strips, and place these in a bowl. Next, crush the garlic on top, add a pinch or two of salt and pour on a generous quantity of olive oil (the more the better if you want to keep them in the fridge for a few days). Turn the strips carefully until the garlic and oil are well mixed amongst them, and serve alone or on slices of bread.
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Notes from Spain by Ben Curtis 