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Roasted Red Bell Peppers “Agrodolce” (Sweet and Sour)

Makes 8 pieces

 

For the roasted red bell peppers:  

2 large red bell peppers 

 

Directions:  Put the bell peppers directly over a gas stove flame and turn occasionally until the skin is blackened all over.  Put it into a heatproof bowl and cover.  (Alternately, rub the peppers lightly with oil; lay them on a flat side on a baking sheet and roast in a preheated 475º F oven for 10 minutes.  Give the peppers 1/4 turn and roast for another 5 minutes, remove and continue.)  When cool enough to handle, remove the blackened skin, core and seeds (rinse briefly under water if necessary).  Tear each pepper into quarters and set aside until needed.

 

For the sauce and to finish the dish:  

2 tablespoons extra virgin olive oil

2 tablespoons blanched, slivered almonds

2 tablespoons golden raisins

1 tablespoon white balsamic vinegar

2 teaspoons sugar

1/4 teaspoon kosher salt

Reserved bell peppers from above

 

Directions:  Put the oil into a skillet over medium heat.  When the oil is hot, add the nuts and fry until very lightly golden.  Remove from the heat and add the raisins then let them cook until the raisins plump and caramelize.  Add the remaining ingredients and stir until the sugar is dissolved.  Pour the sweet and sour sauce over the peppers.  Gently mix well, cover and let sit at room temperature for 30 minutes for the flavors to blend before serving.

 

  

emmy2

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