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Romanesque sauce
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| Artist: |
_ |
| Categories: |
Exotic, Sauces & Dressings, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| pack | EDEN Spaghetti | | | -OR EDEN Ribbon Pasta | | 3
| large | Sweet bell peppers | | | --(green or red) | | 2
| | Cloves garlic | | 1/4
| cup | Slivered almonds, toasted | | 1
| large | Lemon, (zest only) | | | Sea salt and black pepper | | | -- to taste |
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Procedures:
| 1 | Cut peppers in half, remove seeds and sear over a burner or under the broiler until thoroughly charred and black. | | 2 | Place in paper bag and allow to sit for 5 minutes. | | 3 | When cool, gently peel off the skin. | | 4 | Meanwhile, place garlic cloves in blender or food processor and mince. | | 5 | For lemon zest, carefully remove the outer skin, not the bitter tasting white layer, with a vegetable peeler or a grater. | | 6 | Add peppers, almonds and lemon zest to blender and mix until coarsely chopped. | | 7 | Spoon over hot or cold pasta. | | 8 | Prep time: 15 minutes yield: 4 servings |
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