Herbón Pepper and Vegetables Chargrilled over Caíño Vine Wood

Preparation

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.

Spanish recipe: Herbón pepper and vegetables chargrilled over Caíño vine wood. Photo by: Toya Legido/©ICEX.

Presentation

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

RELATED PRODUCTS

Pemento de Herbón PDO

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Time

1 h. 40 min.

16 PGI Herbón peppers
1 artichoke quartered
1 onion
4 garlic shoots
1 tomato
4 wild asparagus spears
1 eggplant
1 red pepper
Caiño vine wood
Salt
Spanish extra virgin olive oil
Smoked 'fleur de sel'
250 ml sunflower oil
250 ml Spanish olive oil
20 gr PGI San Simón Da Costa cheese
20 gr PGI Gamonedo cheese
20 gr PGI Queso Tetilla cheese
20 gr PGI Manchego cheese

16 PGI Herbón peppers
1 artichoke quartered
1 onion
4 garlic shoots
1 tomato
4 wild asparagus spears
1 eggplant
1 red pepper
Caiño vine wood
Salt
Spanish extra virgin olive oil
Smoked 'fleur de sel'
8.924 fl. oz sunflower oil
8.924 fl. oz Spanish olive oil
0.705 oz PGI San Simón Da Costa cheese
0.705 oz PGI Gamonedo cheese
0.705 oz PGI Queso Tetilla cheese
0.705 oz PGI Manchego cheese

16 PGI Herbón peppers
1 artichoke quartered
1 onion
4 garlic shoots
1 tomato
4 wild asparagus spears
1 eggplant
1 red pepper
Caiño vine wood
Salt
Spanish extra virgin olive oil
Smoked 'fleur de sel'
1.057 cup sunflower oil
1.057 cup Spanish olive oil
0.122 cup PGI San Simón Da Costa cheese
0.122 cup PGI Gamonedo cheese
0.122 cup PGI Queso Tetilla cheese
0.122 cup PGI Manchego cheese

Wine match

Xoan T. 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.