Roasted pepper aioli
This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.
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Serves 4.
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5 tbsp Brindisa Navarrico Piquillo Peppers
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2 garlic cloves
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1 lemon
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1 medium egg
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Olive oil
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Pinch of salt
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Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 387Kcal/1618kJ
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1. Wrap the garlic cloves in foil with splash of oil and a pinch of salt, bake at 180c for 30-40 minutes or until soft.
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2. Squeeze the garlic from the cloves and blend with the lemon juice, egg, peppers and salt.
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3. Slowly incorporate the olive oil to make a thick emulsion and check seasoning.