| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 gross | Red Bell peppers |
| 1 | cloves garlic chopped |
| 1 Tasse | Vegetable or chicken stock |
| | Or as needed |
| 1 1/2 Esslöffel | Balsamic or wine vinegar |
| | Or to taste |
| 1 Esslöffel | olive oil extra virgin |
| 1/4 Teelöffel | Saffron threads soaked in |
| 1 Esslöffel | Warm water (opt) |
| | salt |
| | pepper |
| 1 Prise | cayenne pepper |
| | 36 |
|
1. Roast the peppers over high heat on a Bbq grill, under a broiler, or directly over a gas or electric burner until charred and black all over. Turn as necessary with tongs. The whole process should take 8-10 min. Wrap the charred peppers in wet paper towels and let cool.
2. Scrape the charred skin off the peppers, using the tip of a paring knife. Cored the peppers and scrape out the seeds, working over a strainer and bowl to catch the juices.
3. Place all the ingredients for the sauce (including the pepper juices) in a blender and purée until smooth. The sauce should be pourable. If too thick, add a little more stock. Correct the seasoning, adding salt, vinegar, or cayenne to taste. The sauce should be highly seasoned.
High-Flavor, Low-Fat Pasta by Stephen Raichlen Isbn 0-670-86581-8 pg
|
|
Anmerkungen zum Rezept:
keine |
