Roasted Peppers with ' Green Sauce’ , or a flavorful sauce made with parsley, anchovies, almonds and breadcrumbs, the classic ' green sauce '. A Starter light, but effective, o un contorno coloratissimo adatto ad accompagnare sia il pesce sia la carne. 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 trucco per ottenere peperoni arrostiti in forno perfetti è cuocerli tutti interi sulla griglia del forno e poi, 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. Se avete paura di sporcare il forno cuocendo i peperoni, try questa alternativa: la cottura al cartoccio. Look at VIDEO RECIPE per cuocere i peperoni velocemente e senza sporcare nulla.
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!
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. Lavare bene i peperoni e metterli sulla gratella del forno ponendovi sotto una teglia piena d'acqua, nella quale fare finire l'acqua che i peperoni rilasceranno in cottura. 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.
Togliere il 'picciolo', spellare i peperoni e levare anche i semini che si trovano all'interno. Reduce the peppers into strips not too thin, dello spessore di circa mezzo centimetro e metterli a scolare in un colapasta per almeno un'ora (if they were two or three hours even better). Mentre i peperoni perdono l'acqua di vegetazione, prepare the Green Sauce: very finely chop anchovies, il prezzemolo e l'aglio. 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, accompagnandoli con il 'bagnetto verde'. Bon appétit!
MATCHING: 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, perfetto con le note balsamiche dell'aglio e del prezzemolo e in grado di bilanciare la forte sapidità delle acciughe e la dolcezza dei peperoni.