Italian Roasted Red Pepper Plait

Italian Roasted Red Pepper Plait Ingredients

1 Red pepper	1 ts Olive oil
3 oz Pine kernels	1 pn Freshly grated nutmeg
1 lb Fresh spinach	Pepper
1 md Onion	8 oz Puff pastry
1 Garlic clove	4 oz Dolcelatte or gorgonzola
8 oz Mushrooms	Beaten egg; to glaze
1 Handful flat leafed parsley	Sesame seeds; to garnish
3 Fresh plum tomatoes

Instructions for Italian Roasted Red Pepper Plait

Pre heat the oven to 200C, grease a 12inch x 8 inch baking tray. Roast the pepper in the oven for 20 minutes until the skin blisters, turning occasionally. Peel off the skin and chop the flesh into 1/2inch pieces, discarding the core and seeds. Toast the pine kernels in the oven for 5 minutes until golden. Wash the spinach and remove the stems. put in a large saucepan with only the water still clinging to the leaves after washing. Cover and cook for 5 minutes. Drain well, keeping the leaves as whole as possible. Finely chop the onion. Crush the garlic. Slice the mushrooms. Chop the parsley. Put the tomatoes in a bowl, cover with boiling water for about 30 seconds then plunge into cold water. Using a sharp knife, peel off the skins then chop the flesh. Mix all ingredients together and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized

More like this...

Pepper Coated Roast Beef with Red Pepper-Basil Butter

Roasted Peppers on Italian Toast

Fresh Mozzarella, Italian Sausage and Roasted Pepper Calzon

Roasted Red Pepper, Ham and Parsley Torte

Roasted Red Pepper Dip

Ingredient Insight - look inside this recipe