It's another of the recipes I've prepared for Gervais, a cookbook that you can get by the end of July for a family pack of cheeses or maybe through their website. I think the cook is almost disassembled, so I'm very happy to be delighted.
Roasted pepper and garlic spread
28. July 2017
I do not know if the photo will convince you, but once you taste it, you can not stop. Roasted pepper spreads are incredibly good. It tastes great on a slice of wholemeal bread served with, for example, rucola, but you can also serve it as a dip to vegetables.
35 minut
-
porce
Postup
1.A.
First you need to prepare the peppers and get rid of the peels. If you have a gas stove, lay the grill above the burner, for example, from the oven and lay the peppers on it so that they are in direct contact with the fire. The aim is to tan the skin completely black so that it can finally be removed smoothly from the pulp under a stream of water. Then turn the peppers and make sure their surface is black everywhere.
1.B.
Similarly, you can proceed in the oven when setting to the highest temperature on the grill function, so you get intense heat that guarantees the same result. Put a whole clove of garlic with peel in the oven for a while.
2.
Put the peppers for 5 minutes into the bag and close. They will smell and the skin will be easier to wash after a while.
Cut them now in half and also remove the shank, core, or white part of the flesh inside the calf.
3.A.
If you only sunbathe peppers, put the clean slices into a pot with 4 tablespoons of olive oil, unsweetened cloves of garlic, a pinch of salt, and cover over the lid. The dough is approximately 10-15 minutes on the stove or baking in the oven heated to 170 ° C. If you have sunbathe in the oven, there is no need for further steps.
4.
Put the finished peppers together with garlic, cheese, salt and pepper to taste. You can serve immediately.
