Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
what is your favorite, food ?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Anonymous" data-source="post: 392739"><p><strong>Piedmont Roasted Peppers</strong></p><p></p><p>There are certain recipes that feel so clean and healthy after you have eaten them and this is one of them. Suitable for pescatarian veggies too. The juices soaked up with bread are as good as the peppers.</p><p></p><p>2 large red peppers</p><p>2 medium tomatoes</p><p>4 anchovy fillets</p><p>2 cloves garlic</p><p>4 dessert spoons extra virgin olive oil</p><p>freshly ground black pepper</p><p>Basil leaves</p><p></p><p></p><p>Cut the peppers in half lengthways retaining the stems (for stability and to avoid leaks rather than eating!) and de-seed. Lay on a lightly oiled baking tray. Place two quarters of tomato in each pepper (you can skin them first if you want). Snip one anchovy fillet per pepper into the peppers with a pair of scissors (keeps anchovy bits separated). Peel and slice the garlic and add to each pepper (crush with side of knife blade, skin comes off easily.. quicker and more efficient than garlic presses). Add 1 dessert spoon of olive oil to each pepper and season with black pepper. Place on a high oven shelf for 50 mins to 1 hour at 180 C (350 F). Transfer to plates with juices from the baking tray and garnish with basil leaves.</p><p></p><p>Eat with your 'allowable' bread to soak up the juices. Heaven! I added goat's cheese half-way through cooking but not necessary. Do your own 'thung'!</p></blockquote><p></p>
[QUOTE="Anonymous, post: 392739"] [b]Piedmont Roasted Peppers[/b] There are certain recipes that feel so clean and healthy after you have eaten them and this is one of them. Suitable for pescatarian veggies too. The juices soaked up with bread are as good as the peppers. 2 large red peppers 2 medium tomatoes 4 anchovy fillets 2 cloves garlic 4 dessert spoons extra virgin olive oil freshly ground black pepper Basil leaves Cut the peppers in half lengthways retaining the stems (for stability and to avoid leaks rather than eating!) and de-seed. Lay on a lightly oiled baking tray. Place two quarters of tomato in each pepper (you can skin them first if you want). Snip one anchovy fillet per pepper into the peppers with a pair of scissors (keeps anchovy bits separated). Peel and slice the garlic and add to each pepper (crush with side of knife blade, skin comes off easily.. quicker and more efficient than garlic presses). Add 1 dessert spoon of olive oil to each pepper and season with black pepper. Place on a high oven shelf for 50 mins to 1 hour at 180 C (350 F). Transfer to plates with juices from the baking tray and garnish with basil leaves. Eat with your 'allowable' bread to soak up the juices. Heaven! I added goat's cheese half-way through cooking but not necessary. Do your own 'thung'! [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
what is your favorite, food ?
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…