ROASTED RED PEPPERS
I'm very happy that this, orignally Italian, recipe which has traveled here in Europe through several countries and cookbooks has made it into our kitchens. An excellent starter, side, lunch or buffet dish. They should be served warm but we like them just as much cold!When you serve this as a single dish, have a nice Italian bread with it.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the peppers in half, remove the seeds but leave the stalks on[decorative] Lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled.
- Cut the tomatoes in quarters and put 2 in each pepper half.
- Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.
- Peel the garlic, slice or chop very finely,and divide over the peppers.
- Drizzle 1/2 tablespoon of olive oil over each pepper.
- Season with the black pepper.
- Place the tray in a 350F preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then.
- Transfer your peppers to a serving dish, don"t leave the juices in the roasting-dish but pour them over the peppers.
- Serve with basil leaves scattered over them.
Nutrition Facts : Calories 203.2, Fat 15, SaturatedFat 2.2, Cholesterol 6.8, Sodium 303.4, Carbohydrate 15.2, Fiber 4.8, Sugar 10.1, Protein 5.1
ROASTED RED PEPPERS
Sweet peppers that are sweet as candy. Serve with any type of fresh bread. Double recipe--you'll want to.
Provided by Jim Mathers I
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Quarter and clean pith from red peppers.
- Spray skin side with olive oil mist.
- Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black.
- Put peppers in a paper bag until cool.
- Peel skins, (do not wash peppers) and put in a bowl.
- Add smashed garlic clove, oil and vinegar.
- Salt& pepper to taste.
- Cover and let marinate at room temperature for 2 hours.
- These can be made and stored in the fridge for a week. If the the oil creates a covering, simply microwave for 30 seconds. Best served at room temperature.
Nutrition Facts : Calories 244.7, Fat 21, SaturatedFat 2.9, Sodium 5.8, Carbohydrate 14.9, Fiber 4.8, Sugar 10, Protein 2.5
CROATIAN ROASTED RED PEPPERS
The fall red peppers in this dish are sweet and full of rich flavor. After roasting and peeling, some charred bits of skin cling to the outside and add a special spiciness. When the peppers are dressed and finished, you get the full effect of juicy fleshiness along with an inviting bitterness, a ripe sweetness, and a scintillating hotness. Side with small grilled fish, whatever is abundant and inexpensive.
Provided by Olha7397
Categories European
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry peppers. Placed on a tray about 2 inches below preheated broiler. Broil, turning, until well blistered and charred on all sides. As each pepper is finished, place in a kettle and cover tightly. Let peppers rest until cool enough to handle. The peppers seem easier to peel if you let them cool and steam for an hour or more until nearly room temperature. Gently peel with fingertips; try not to tear flesh. Place whole peppers in a bowl. Sprinkle with salt, garlic, oil, and vinegar; turn peppers to season and coat on all sides. Let stand for at least 30 minutes; or cover and chill for a day or more. Serve the peppers with all juices on a few leaves of soft butter lettuce. Makes 2 servings.
- Suggested Accompaniments: French style bread and dry white wine.
- Home Cooking Around The World-- Woman's Day.
Nutrition Facts : Calories 207.3, Fat 14.5, SaturatedFat 2.1, Sodium 588.5, Carbohydrate 20.4, Fiber 6.6, Sugar 13.8, Protein 3.4
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