Cooking time: 10 min - Preparation time: 15 min - Resting time: 1h - For: 6 people
Ingredients
4 peppers (red preferred)
3 to 4 cloves of garlic
1 yellow lemon
15 cl of olive oil
3 pinches of fine salt
2 pinches of Espelette pepper
Preparation:
1. Heat your Kokko. Meanwhile, wash the peppers.
2. Add a drizzle of olive oil to the hot Kokko and grill the peppers on a stainless steel grid, an indirect cooking plate, or a plank, until the flesh softens and they become well colored (the skin begins to turn black). Remember to turn them regularly for even cooking.
3. When the peppers are cooked, enclose them in a freezer bag: if they are tightly closed, the skin will be easier to remove!
4. Let cool until the peppers are lukewarm.
5. Remove the skin and seeds from the peppers, then cut them into strips. Save the juice!
6. Peel and cut the garlic cloves into thin slices after removing the central germ.
7. In a dish, mix the pepper juice with the lemon juice, garlic, Espelette pepper, and olive oil. Add the peppers.
8. Marinate for at least 1 hour, ideally preparing the day before!
Serve chilled!
