Stuffed potatoes stuffed with baked pepper, tomatoes and crisp breadcrumbs can be used as a snack or as Garnish for the main course. A kind of boring product like potatoes becomes the perfect base for a bright spicy romesco sauce. This traditional Catalan sauce appeared in the one 5th century thanks to discovery of America, and with it previously unknown in Europe Tomatoes and various types of peppers. He is well suited not only to vegetables, but also to meat and fish dishes. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 18 tubers of new potatoes (approximately 450 gr.)
- 4 cloves of garlic
- 1 tsp black pepper peas
- 4 tbsp. l olive oil
- 1 slice of white bread without crust, tear into small pieces
- 0.5 tbsp. baked bell pepper, coarsely chopped
- 1 tbsp. l red wine vinegar
- 0.5 tsp smoked paprika
- 1 ladies finger tomato, core and cut into 4 parts
- 3 thin slices of serrano jamon (approximately 50 gr.)
- 2 tbsp. l sour cream
- 1 tbsp. l chopped parsley
Recipes with similar ingredients: potatoes, tomatoes, bell peppers, ham jamon, wine vinegar, paprika, sour cream
Recipe preparation:
- In a medium-sized pan, mix potatoes, 2 cloves garlic, black pepper peas and 1 tsp. salt. Pour cold water and bring to a boil. Reduce heat to low boil and cook for 12-15 minutes, until the potatoes are soft enough, with piercing with a knife. Drain and let the potatoes cool. not hot, but still warm.
- Romesco sauce: in parallel in a pan on Heat the olive oil over moderate heat. Cut slices 2 remaining cloves of garlic and fall asleep with slices of bread in a pan. Toast, stirring until bread podzolotil, about 3 minutes Transfer to the bowl of the food processor and add to them baked peppers, vinegar, smoked paprika, tomatoes and 3/4 tsp salt. Punch until smooth.
- On medium heat, heat a non-stick pan coated. Turn over, fry serrano until crunch, for 2-3 min Put on a plate covered with paper towels to glass excess oil and then break into small pieces.
- Serving: Cut the warm potatoes in half and using measuring spoon (1/4 tsp) remove a small portion of the pulp. In each put half a little romance sauce, sour cream, crunchy slices of serrano and sprinkle with parsley.
