Roasted Peppers; with Saffron and Basil (Var)
Try this Roasted Peppers; with Saffron and Basil (Var) recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 Garlic cloves; thinly sliced
- Salt
- 2 lg Red or yellow bell peppers
- Black Pepper ; freshly ground
- Red wine vinegar or balsamic
- Extra-Virgin Olive Oil
INSTRUCTIONS
TIP: For best results, choose peppers that have flat, even surfaces. STOVE TOP GAS BURNER: To roast, set them directly in the flame. Turn them every few minutes so that the entire surface is exposed to the flame and the skin is eventually charred all over. Set the finished peppers in a bowl, cover it with a plate, and allow it to stand for at least 10 minutes to steam. GRILLING: Grill, turning as needed. Once roasted, they can be put into a covered dish to steam and then finished at your leisure. BROILER OF AN ELECTRIC OVEN: Set them on the top rack, right under the heat, turn them frequently until they are completely charred, then put into a covered dish to steam and then finished at your leisure. HOT OVEN: Another way to roast peppers in the oven is to cut them in half, brush them with light oil on both sides and set them, cut side down, on a cookie sheet, in a hot oven (400degF). After ten minutes or so the skins will be wrinkled and loose. Set the pepper halves in a covered bowl to steam then peel. Since they havent been charred, they wont have that smoky flavor, but they will be softened by the cooking and the skins will be easy to remove. PEELING: Carefully scrape away the charred peel with a knife. Save any of the syrupy juices that collect in the bottom of the bowl. Cut open the pepper, scrape out the seeds, cut the flesh into strips, and add them to the bowl with the juices. Toss with the olive oil, add the garlic, and season lightly with salt, pepper, and vinegar, to taste. Store in a covered jar in the refrigerator. MAKES 2 CUPS, STORE covered and refrigerated for one or two weeks. USES: They can be cut into wide strips and used as a little hors doeuvre or salad, garnished with olives, herbs, a splash of vinegar, or thin slices of Fontina cheese. Cut into thin strips, they can fill a sandwich, garnish a pizza, or become part of a composed salad. Diced into squares, they can be tossed with pasta or cooked with rice or millet, as in Millet Pilaf (see recipe) with Saffron Peppers (see below). VARIATION: Roasted Peppers with Saffron and Basil Roast the peppers as described above and cut them into strips. Warm 1 tablespoon of olive oil, add a pinch of saffron threads, and let stand until cooled. Pour over the peppers, add several torn fresh basil leaves, and toss together. The saffron flavor will continue to deepen as the peppers sit. Deborah Madison, "The Savory Way", Posted by patHanneman Eat-lf 6 Sep 97 Posted to Digest eat-lf.v097.n224 by KitPATh
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 8 Servings | ||
|
|
||
| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0.8mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.