April 23, 2016 — Birthday Party
‘Now thats it’s coming up to summer, these are perfect for garden parties with friends and family. A real simple recipe to accompany a fresh antipasto.’
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4 red peppers
24 cherry tomatoes
2 medium ripe and fleshy tomatoes
4 or 8 anchovies to taste
1-2 cloves garlic
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These peppers are great. They are simple to make, but the roasting transforms the plain red peppers – and the slight effort – into something sublime.
Elizabeth David has this Italian recipe in her book, Italian Food. She suggests using any type of coloured pepper and also recommends a quicker cooking time (30 minutes) so that the pepper are al dente. I prefer them roasted a little more to develop their sweetness and provide the delicious soft pulp to mop-up with bread.
Preheat the oven to 180C Gas 4
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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