Practically every week I prepare escalivada at home, I like to accompany any dish of meat or fish and I like to put in puff pastry, make cocas or a simple appetizer toast. But from time to time it’s okay to make some change and this week I’ve tried the escalivada emulsion.
It has been very rich and I have presented it in tostaditas with an anchovy above as I usually do with the traditional escalivada. And although I haven’t done it yet, I’m convinced that this emulsion can also go great to add to any sofrito or sauce for pasta, in vegetable lasagna or to make a sauce for fish. As I try, I’ll tell you.
Emulsion of escalivada
Give a different air to a Catalan dish as traditional as escalivada.
Author: Barbara G
Cuisine: Spanish
Type of recipe: Vegetables
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kilo of vegetables for escalivada (I usually make it only with red pepper and eggplant, but if you like you can also put onion and tomato)
- 70 grams of olive oil
- salt
- Slices of toast
- Anchovies
Preparation
- Clean the vegetables well, spread them in oil and place them whole on a baking sheet.
- Place in the preheated oven at 200ºC for 40-60 minutes. It will depend on each oven and the size of our vegetables.
- Once baked we must peel them. But before it is convenient to cover the tray with foil and let stand until the vegetables are warm. This way it will be easier to remove the skin. Reserve part of the juice that the vegetables release when baking.
- Put the peeled vegetables into the Mycook jar along with a pinch of salt and grind 1 minute at progressive speed 5-10 until they are transformed into a cream. If we see that it is excessively thick you can add a little juice that we had previously reserved.
- Then program to speed 5 and gradually drop the oil inside the jar so that the emulsion is created.
- Now we only have to place the emulsion on the toast and decorate them with an anchovy fillet. Ready for the appetizer!
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