Catalan Escalivada with Anchovies

• 3 red bell peppers
• 2 large eggplants
• 3 spring onions
• 6 garlic cloves
• extra virgin olive oil
• flaky sea salt
• 8 salted anchovy fillets

👨‍🍳 Step-by-step instructions

1. 1

   Preheat the oven to 220°C.

2. 2

   Place the whole vegetables on a baking tray. Drizzle with oil and season with salt.

3. 3

   Roast for 50–60 minutes, turning halfway through, until the skins are charred.

4. 4

   Let cool in a plastic bag for 20 minutes (this makes peeling easier).

5. 5

   Peel and slice into strips. Toss with olive oil and salt. Arrange the anchovies on top.

💡 Chef's tip

Smokiness is the soul of escalivada. If you have a barbecue, use it. If using the oven, finish under the grill to char the skins further.

📝 Our take

Escalivada is proof that fire transforms humble ingredients into something extraordinary. The aubergine loses bitterness and turns creamy; the red pepper concentrates into sweetness. The anchovies are not a garnish: their intense saltiness contrasts with the caramelized sweetness of the vegetables. A starter that competes with anything more elaborate.

🍷 Wine & food pairing

Penedès white with some age or a slightly chilled Garnatxa d'Empordà. Escalivada has quite a lot of intensity and needs a wine with some body.

Suggested wine: Brut nature Cava or white Xarel·lo