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Food, wine and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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3 red bell peppers3 yellow bell peppers1 2-ounce can flat anchovy fillets, soaked in cold water 10 minutes and patted dry1 clove garlic, minced1 teaspoon red wine vinegar5 tablespoons extra virgin olive oilSalt and freshly ground black pepper1/3 cup cured black olives20 to 25 fresh basil leaves
Halve the peppers and remove the seeds. Place them core down on a sheet pan and place them under the broiler until the skin turns completely black. When they are completely black, remove them and place them in a plastic bag. Let them steam for 5 to 10 minutes or until they are soft. Let them cool and peel them of all skin.
Cut the peppers into 1-inch strips. Toss with the anchovies, garlic, vinegar, olive oil, salt, and pepper. Let marinate 30 minutes.
Place the peppers on a serving plate, garnish with the olives and basil leaves and serve immediately.
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