Roast peppers with anchovy vinaigrette recipe And Books
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Roast peppers with anchovy vinaigrette recipe and books|
So you would like to know how to make Roast peppers with anchovy vinaigrette recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
roast peppers with anchovy vinaigrette
6 red peppers or a mix of red and yellow
2 tbsps chopped or whole small basil leaves to garnish
freshly ground black pepper
1 lemon cut into wedges to serve
for the anchovy vinaigrette
4 tinned or bottled anchovies drained and chopped
1 garlic clove chopped
juice of 1 small lemon
2 tbsps olive oil
Preheat the oven to 190íC/375íC/gas mark 5.
Place the peppers on a baking sheet covered with foil and bake for 40 minutes.
Turn them over once halfway through cooking if you remember.
Take the peppers out of the oven and when they are cool enough to handle peel them.
Then halve them trim offthe tops and remove the seeds.
Place the halves on a plate outsides up in a circle and set them aside. (This can be done the day before but the peppers should be covered with clingfilm to prevent them drying out.)
Make the anchovy vinaigrette:
Place the anchovies garlic and lemon juice in a blender or food processor and blend briefly.
With the machine still running add the oil in a steady stream and blend until well amalgamated into a runny velvety sauce.
Pour the dressing over the peppers garnish with the basil leaves and season with some freshly ground pepper.
It can stand for 1 or 2 hours before serving.
Serve with lemon wedges.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Roast peppers with anchovy vinaigrette recepie. Check out these great recipe books and learn how to make Roast peppers with anchovy vinaigrette!
View Recipe Books - Roast Recipe
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