The Manchego Asadillo is a dish composed only of red pepper and tomato, well recognized throughout the area of Castilla La Mancha for its easy preparation and delicious flavor. In addition, it is a very healthy and versatile recipe at the same time, since it can be served as an accompaniment, as a cover or as an appetizer. In recipes, we want to teach you how traditional dish. The dish is prepared in the oven, however, you can always do it in a clay casserole if you do not have this appliance. In any case, keep reading to discover with us how to do Manchego Asadillo.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Acompasation | 🤯 Difficulty Difference |
| Ingredients to make Manchego Asadillo: |
| 2 pieces of red peppers 4 pieces of pear tomatoes 2 cloves of garlic 1 pinch of salt to taste 1 cup of olive oil 1 pinch of cumin in grain |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Manchego Asadillo:
1. Wash the peppers and tomatoes well and dry them with cooking paper. It is not necessary to cut them to prepare the Manchego roast, so you can leave them like that.
2. Place the tomatoes and peppers on a tray or container suitable for oven and let them set 45 minutes, with heat up and down, at 180 ºC. To cook couplely, turn around every 15 minutes.
Trick: To better peel the tomato once roasted, make a circular cut on the skin before introducing it into the oven.
3. During cooking, vegetables will release water from their own juice but it doesn matter, since at the end they drain and go. In addition, in this way the flavors of the Manchego Asadillo are concentrated.
4. While the peppers and tomatoes are roasted you can prepare a mashed that enhances the taste of the plate. To do this, itch the cumin in grain, two peeled garlic cloves and a pinch of salt. Gradually add olive oil and reserve the preparation obtained.
5. When the vegetables are well roasted, drain them and place them in a lid container so that the skin comes off with the same steam that is generated. In this way, a scalded effect is created that favors the withdrawal of the skin. Of course, at the time of peeling the ingredients, have a container with cold water close so as not to burn your fingers.
Trick: Do not let them cool completely, it is advisable to remove the skin when the vegetables are still hot.
6. Cut the tomatoes and peppers into strips when they are already completely peeled, place them in a source to serve and add the mashed on top. Undoubtedly, this recipe of Manchego Asadillo is a delight that you can prepare at any time and serve as an appetizer. You can be cold or at room temperature because it is very delicious. Likewise, it is convenient to accompany it with toasted, which can be very homemade glass bread, and a piece of Manchego cheese. Another recipe from Castilla La Mancha that we recommend reviewing is the Manchego ratatus.
Trick: It is preserved very well in the fridge for days.
