Roasted Peppers with Saffron and Basil (.5 PTS) Recipe - Cooking Index
Roasted Peppers with Saffron and Basil (.5 PTS) Recipe - Cooking Index
| 2 | Bell peppers (red and yellow) - with thick flesh (large) | |
| Extra-virgin olive oil | ||
| 1 | Garlic cloves - thinly sliced | |
| - (1 to 2) | ||
| Salt | ||
| Freshly ground pepper | ||
| Red wine vinegar - or balsamic vinegar |
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 haven't been charred, they won't 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 d'oeuvre 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.
Per serving: 6 Calories; less than one gram Fat (5% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; 0mg Sodium; 0.3 g fiber
Shared by: Angela, Healthy-Recipes
Source:
The Savory Way
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