“Guardias Viejas” Terrine of tricolour peppers, salted anchovies and pickled anchovies
Ingredients for 4 people
- 4 green Lamuyo peppers
- 4 red Lamuyo peppers
- 4 yellowe pepper
- 200 g of tinned anchovies
- 200 g of pickled anchovies
- Olive oil
- Vinegar
- Salt and pepper
Preparation:
Roast the peppers in the oven at 160ºC, leave them to sweat and peel them. Place in a rectangular mould in layers, red, salted anchovies, green, pickled anchovies, yellow, salted anchovies, red, pickled anchovies and green. Press down lightly. Remove from the mould and cut into squares, place the servings on a plate, drizzle with oil and vinegar, season and decorate. It can be served with mayonnaise.
