| 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!
| 3 Esslöffel | olive oil |
| 1 | red onion finely sliced |
| 1/2 | Garlic clove finely minced |
| 3 | Red bell peppers, roasted, ribs, membranes & seeds removed & cut into 1/2" slices |
| 2 mittel | Tomatoes, seeded & cut into chunks |
| 1/4 Teelöffel | salt |
| 1/4 Tasse | Fresh breadcrumbs, optional |
|
Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature. Put the mixture in a food processor & pulse about 30 times. Do Not Puree. If it seems too moist, add the breadcrumbs. Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup.
24, 98
|
|
Anmerkungen zum Rezept:
|
