Recipes from Dehesa el Molinillo

• 2 red peppers
• 5 ripe plum tomatoes
• 1 sliced clove of garlic
• Salt and black pepper
• Cumin (optional)
• Bonito belly fillet
• EVOO Dehesa El Molinillo
• Toasted croutons
• Fresh young leaves

1. Coat the red pepper with EVOO Dehesa El Molinillo and add salt and pepper. Roast using pruned vine shoots as firewood or in the oven at 200ºC.
   Scald the tomatoes in boiling water for a few seconds and quickly cool in iced water. Peel, remove the seeds and chop into cubes.
2. While the peppers are roasting, make the sauté.
3. To do so, pour 3 spoons of EVOO Dehesa El Molinillo to a frying pan, add the garlic, let it dance until the mixture browns and add the cubed tomato. Leave to cook on a low heat.
4. Once your peppers are roasted, peel them, cut them into strips, add them to the sauté and stir them through evenly with all the ingredients in the recipe.

Lay out the roasted peppers freely in a dish and alternate with the slices of bonito belly fillet, add salt and pepper, drizzle with EVOO Dehesa El Molinillo, add a few toasted croutons and garnish with a few green leaves.