Chargrilled vegetables:
Prepare the red hot coals with the vine wood. Peel the vegetables and cut into pieces. Cook the artichoke in water and sear on the grill. Grill the vegetables, sprinkling with olive oil and salt.
Smoked oil:
Mix the olive and sunflower oil in a pot. Add the trimmings from the roast vegetables and confit at approximately 65ºC / 149ºF for one day. Strain and set aside. Just before serving, brush the smoked oil over the vegetables to give them a shine.
Arrange the chargrilled vegetables on a hot slate and sprinkle with the smoked fleur de sel. Add small cheese wedges.
Chef's Remark:
"The aroma from the vine wood coals brings out the flavor of the peppers and the vegetables. The adage used to describe these peppers in Galicia is 'Some are hot, some are not'."
Preparation by: Xosé Cannas
Goliardo Caíño 06, by Bodegas Forjas del Salnés (DO Rías Baixas). Raúl Pérez and Rodrigo Méndez have given a new lease of life to Galicia’s native Caíño variety, helping the DO Rías Baixas reinvent itself with wines like this one. Creativity and originality in a wine that stands in a class of its own, this purebred Atlantic wine links up the contrasting flavors in this dish–smoke and fruit, coals and acidity. The peppers are clearly influenced by the vine wood fragrances.
