2 large red bell peppers
2 tbsp minced garlic
¼ c fresh basil
3 tbsp extra virgin olive oil
2 c half & half
...¼ c grated Romano cheese (or Parmesan)
4 tbsp butter
Salt and pepper
Preheat broiler. Lightly coat red peppers with olive oil. Grill peppers under broiler until skin is blackened, and flesh has softened slightly. Place peppers in a paper/Ziploc bag (I find that Ziploc works best) until they’ve cooled, about 45 minutes. Once they’ve cooled, it should be easy to pull the skin off. I find it easiest to squeeze each pepper slightly with one hand, and pull the stem with the other. Most of the skin will come off that way. Cut peppers into small pieces. In a skillet over medium heat, cook and stir garlic, basil, red pepper and 3 tbsp olive oil for about 10 minutes to let the flavors mix. Place mixture in a blender and puree. Return puree to skillet, and reheat to a boil. Stir in half & half and Romano cheese, cook and stir until cheese melts. Add the butter, stir until melted. Season with salt and pepper, simmer for 5 minutes. Serve over your favorite pasta.
Recipe from AllRecipes.com
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