Roasted Peppers with ' Green Sauce’ , or a flavorful sauce made with parsley, anchovies, almonds and breadcrumbs, the classic ' green sauce '. A light appetizer, but effective, or a colorful side dish to accompany both the fish's flesh. I love peppers, whose sweet flavor in this recipe is enhanced and enriched by the crunch of almonds and toasted bread crumbs. If you are vegetarian or vegan, When you prepare the roasted peppers with 'green dip’ leave out the anchovies in oil in the sauce and replace them with capers, they bring the same saline component.
The trick to getting roasted peppers into perfect oven is cooking them whole everyone on the oven rack and then, as soon as the skin has begun to shrivel, close them still hot in freezer bags. The steam that forms will ensure that the skin of the peppers is raised and come off naturally and effortlessly. The peppers and aubergines for me are the vegetables of summer queens and those arrostisti soni my favorite, I am very sweet. I hope you enjoy them. Take a look at all my RECIPES WITH PEPPERS, starting with the wonderful PEPPERS STUFFED SICILIAN in the recipe of my mom, of which you can also see the VIDEO RECIPE on my YouTube channel. Have a good day!
ROASTED PEPPERS WITH GREEN BATHPrint This
- 8 red peppers and / or yellow
- extra virgin olive oil, to taste
- salt and pepper, to taste
- a bunch of parsley
- a few leaves of Basil
- 40 grams of peeled unsalted almonds
- 4 anchovy fillets
- 2 tablespoons dry bread crumbs
- half a clove of garlic
- half a lemon
Preheat the oven to 200 degrees. Wash the peppers and place them on the grill by asking the oven under a water-filled pan, in which to finish the water will release the peppers in baking. Cook for 30 minutes or until you see that the skin begins to rise. Remove the peppers from the oven and, with a gripper, put them still warm in a cold bag for 30 minutes: the steam will raise the skins of the peppers and peel them will be much easier.
Remove the ' stalk ', peel the peppers and remove the seeds also found inside. Reduce the peppers into strips not too thin, about half a centimeter thick and put them to drain in a colander for at least an hour (if they were two or three hours even better). While the peppers lose vegetation water, prepare the Green Sauce: very finely chop anchovies, parsley and garlic. Lightly toast the almonds and chop coarsely.
Add to the mixture of parsley, almonds, garlic and anchovies as much oil as needed to emulsify all, the juice of half a lemon and season with salt and pepper.
Pour into a pan of oil extra virgin olive oil and add the grated stale bread: toast over low heat until it is golden.
Put peppers in a bowl and toss with olive oil and salt, mixing them until they will become transparencies.
Serve the roasted peppers, after having garnished with bread crumbs, accompanying them with the 'green sauce'. Bon appétit!
THE PAIRING: with this dish by complex scents I We suggest an Orvieto Classico DOC Superiore Secco, the Castagnolo Barberani the cellar. A fresh wine, Mineral and persistent, very drinkable, obtained from Procanico Grechetto and Trebbiano grapes, perfect with garlic and parsley balsamic notes and able to balance the strong flavor of the anchovies and the sweetness of the peppers.