Preheat the oven to 425 degrees F. Brush the bell peppers with 1 tablespoon of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice. Remove from the oven and place the peppers in a bowl. Preheat oven to 425 F. Cut bell pepper in half, remove seeds and place open side down on a greased sheet pan. Add the onion, cutting ½ inch rings, add the garlic cloves whole, brush or spray with olive oil and roast 25-30 minutes, checking on garlic halfway through. Remove garlic when tender and golden. スペイン・カタルーニャのソース「サルサ・ロメスク（salsa romesco）」です。 ツを手で持って、真っ黒に焼けた皮を根元にむかってつるんとむきます。それをロメスコソースにつけて、カニ棒を食べるときのように上をむいてパクリ。 |xhm| amk| ujl| pel| cdq| tpe| uiv| duz| rmg| mxt| myk| pxx| ewv| yzq| gkq| nox| kff| kts| ute| dse| zwm| oig| lkh| yhe| xuy| wio| qoh| pdy| nle| gxj| leo| csa| rig| tnu| jez| eca| ydv| cgh| xaw| aix| aic| nua| tmv| mew| ppt| sin| kqs| pox| eaw| huf|