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SOBRASADA Toast TOAST OF 'VEGETABLES' ROMESCO

Arguably, this is a recipe for 'use' as cod and romesco repeating previous dishes, or can it be an excuse to teach as I have done this time "aubergine" (eggplant, onions and roasted peppers) in my new 'pot-oven Ros' . You know that you have it, it all comes out tastier than conventional oven maybe because the space is smaller and the flavors are concentrated? do not know. In any case, I'm sure more than one / to the pot 'so young and so old '(as that song Sabina) will bring some memories.

RECIPE

toasted Serves 4 medium : 4 slices of peasant bread / 1 or 2 ripe tomatoes spreads / 250 gr. desalted cod / a little sauce Romesco (see recipe here) / a handful of olives Arbequina / / For escalivada: 3 peppers medium / medium eggplant 1 / 1 medium onion / olive oil / salt and pepper.

Prepared

1 .- We crumbs soak cod overnight, as we did with 'esqueixada' (see recipe here) or rice with vegetables and cod (here) . Note that if the pieces were large, need more time to yearn.

2 .- we roast the peppers, eggplant and onion in the 'pot-oven', as if the roast in a conventional oven. In this case we have to make a medium heat and of course with the pot covered for the effect 'oven' work. We'll be hanging around every quarter hour for the ingredients are made by all sides. You can add a little olive oil over it, or not, this time I did not put it on, but if you practice, do it. will leave to cool, we will remove all skin, cut the pieces into strips and season with salt, pepper, a splash of olive oil and a little vinegar .

3 .- Drain the cod, it will dry very well, stamped it, you pass through the pan with a little oil for three minutes and set aside.

4 .- Toast the bread in a toaster or oven, spread a ripe tomato, we'll take olive oil and salt and we will put up the roast vegetables, olives pitted and cod. We'll have a little bit more oil and Romesco sauce over the pieces of cod.

The Recap:

will need strips of salted cod (cod with smoked I could also be fine)

After having been soaked overnight, drained and dried with paper towels.

is
disintegrated and passed briefly through the pan just before assembling the toast.

we roast the peppers, eggplant and onions in the pan- oven or conventional oven.

In this case we will over medium heat with the pot-oven covered and we'll be circling around every 15 minutes.

We will cool the skin and we will remove the eggplant, onions and peppers.

cut into strips, place them in a bowl and dressed with oil, vinegar, salt and pepper.

Furthermore toasted slices of peasant bread or bread of the people.

and do a ' tomàquet pà amb' : Grease a ripe tomato ...

... and then we'll put a little oil and salt.

will place the aubergine , Arbequina olives pitted and cod, we'll take a splash more oil ...

... And the pieces of cod (you can shred more, if you will) you will Romesco sauce.

at the table!

Other recipes with ' escalivada' in this blog:
- aubergine salad with smoked salmon (here)
- Coca of escalivada to (here)
- Traditional Escalivada (here)
- Coca recapte (here)
- Escalivada with anchovies, shrimp, cheese ... (here)


Bon Profit!

This is my second contribution to the contest organized by Ana's blog: http://www.cocinaconana.com/





(Sonando: Joaquín Sabina - 'So young and so old ')