Peppersaquapazza
SERVES4-6// PREPTIME 30 MINS// COOK 15 MINS(PLUSMARINATING)
“Aquapazza,knownas‘crazywater’,is a styleofdish
thatis usuallymadewithfishorseafood,”saysPepperell.
“Herethepeppersreplacethefishasthefocalpoint,
withthebackupdancersbeingtheanchovies,and
theacidictomatowaterreplacingwhitewine.”At
Alberto’stheyfermentthetomatoesfirstforabout
a weekandusethefermentedtomatowater.
Theyalsotopthedishwitha fewdropsofprawn
oil.Startthisrecipe a day ahead to marinate
the capsicum.
3 redcapsicum
½ garlicclove,verythinly
slicedona mandoline
50 mlBanyulsvinegar
(seenote)
50 mlextra-virginoliveoil
3 whiteanchovies(seenote),
halvedlengthways
Grissini(optional),toserve
TOMATOVINAIGRETTE
2 tbsptomatowater,
squeezedbyhandfrom
2-3tomatoesandstrained
2 tspBanyulsvinegar
(seenote)
2 tspextra-virginoliveoil
¼ garlic clove, finely grated1 Preheata barbecuetohigh.
Grillcapsicum,turning,until
blackallover(12-14minutes;
alternatively,placecapsicum
directlyona gasflameon
high,turningoccasionally,until
blackened).Transfertoa bowl,
coverwithplasticwrapand
leavetocool(40-50minutes).
Peelovera bowl,discarding
seedsandreservingjuice.Strain
thejuiceandrunthecapsicum
throughit tohelpremoveall
seedsandskin,thentearinto
widestrips.Layin a container,
addgarlic,vinegarandoiland
seasonwithsalttotaste.Cover
andrefrigeratetomarinate
(2hours,orovernight).
2 Forvinaigrette,whisk
ingredients in a bowltocombineandseasonto
tastewithsalt.
3 Layanchoviesona serving
plate,coverwithcapsicumand
dresswithvinaigrette.Season
totastewithsaltandserve
withgrissini.
NotePepperellusesOrtiz
whiteanchovies,availablefrom
SimonJohnsonandselect
delicatessens.Substitute
anotherwhiteorgood-quality
anchovy.Banyulsvinegaris
availablefromTheEssential
Ingredientandselected
delicatessens.Substituteaged
sherryorredwinevinegar
mixedwitha pinchofsugar.
Winesuggestion 2016 Radikon
PinotGrigio.Fragrant,pinkand
electric. An iconic winemaker.➤