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Serves 8
starter portionsMedium
By David Higgs
Published 2018
This was originally an accompaniment to a tuna dish, which you can still do – with raw or cooked tuna. We took it off, as it eats so well by itself. And as we know, when it comes to food, the simpler the better.
Brush the pimentos with olive oil and grill whole until the flesh is soft and blistered. Remove from the grill, place in a bowl and cover with cling film to steam the peppers – this will make peeling them easy. After 5–10 minutes, remove the outer skin, reserving the liquid left behind. Cut the peppers lengthways without cutting all the way through one side (butterfly cut) and remove the seeds.