Pericana alicantina

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Pericana alicantina. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pericana alicantina, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pericana alicantina delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pericana alicantina is 1 bote. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pericana alicantina estimated approx 15 minutos.

To begin with this recipe, we have to prepare a few ingredients. You can cook Pericana alicantina using 4 ingredients and 7 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Pericana alicantina:

1. 200 g bacalao desalado
2. 2 ajos medianos picados
3. 1 caja (60 g) pimientos secos
4. Aceite de oliva virgen extra

Instructions to make to make Pericana alicantina

1. Para empezar, dejar los ajos picados en un bote de cristal con un poco de aceite.
2. Limpiamos los pimientos, quitamos el rabito, el corazón y las semillas.
3. Los cortamos por la mitad y colocamos sobre una plancha o sartén caliente para dorarlos un poco, con mucho cuidado de que no se quemen. Podréis notar por el olor que están listos antes de empezar a quemarse.
4. Picamos los pimientos, en mi caso me ayudé de una Thermomix con mucho cuidado de que los trozos no fueran excesivamente pequeños. Deben quedar aproximadamente como escamas medianas.
5. Cogemos el bacalao desalado y desmenuzamos con la ayuda de unas tijeras en un bol sobre los pimientos ya picados.
6. Mezclamos bien y añadimos el ajo y aceite. Vamos removiendo y añadiendo aceite de poco en poco para no pasarnos. Debe empaparse la mezcla pero no quedar encharcada en aceite.
7. Para que quede mejor sabor es recomendable dejar reposar la mezcla 1 día. Por otra parte, se puede usar bacalao seco, incluso en sal y desalarlo tu mismo, en lugar de bacalao ya desalado.

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