Yummie recipe?
Roasted sweet pepper salad
Ingredients
- 6-8 large roasted and skinned sweet peppers (red peppers, yellow peppers or orange peppers)
- 6-10 anchovy fillets
- Sea salt, pepper
- Dash of olive oil
- Basil leaves
Description / preparation
Cut the sweet peppers into strips. Place them on a dish together with the anchovy fillets. Season with to taste with salt and pepper and add a dash of olive oil. Now sprinkle the basil leaves on top. Preparation time: approximately 10 minutes. Roasting the peppers: you can roast sweet peppers in various different ways. In the oven, under the grill or on a fork over a gas flame. This last method is the quickest (8-12 minutes) but not particularly practical if you want to roast a large number of peppers. Roasting sweet peppers under a hot grill takes 15-20 minutes. Make sure you turn over the peppers regularly. Roasting sweet peppers in the oven is done as follows: position the peppers on a baking tray and roast them in a preheated oven at 225ºC for 30-40 minutes until the skin has blackened. Regularly turn over the peppers while roasting. Tip: Place the peppers in a plastic bag after roasting (this applies to every roasting method) and tie up the bag. This enables the pepper skin to come off more easily. Allow the peppers to cool off until they are lukewarm and remove the skin, seeds and membranes. Cut the skinned and roasted peppers into wide strips. Preparation time: approximately 1 hour. Cooling: approximately 50 minutes. Step 1: A red pepper is stabbed to a fork and roasted over a flame. Step 2: You can easily roast a larger quantity of sweet peppers on a baking tray. Step 3: Skinning the peppers.
Cut the sweet peppers into strips. Place them on a dish together with the anchovy fillets. Season with to taste with salt and pepper and add a dash of olive oil. Now sprinkle the basil leaves on top. Preparation time: approximately 10 minutes. Roasting the peppers: you can roast sweet peppers in various different ways. In the oven, under the grill or on a fork over a gas flame. This last method is the quickest (8-12 minutes) but not particularly practical if you want to roast a large number of peppers. Roasting sweet peppers under a hot grill takes 15-20 minutes. Make sure you turn over the peppers regularly. Roasting sweet peppers in the oven is done as follows: position the peppers on a baking tray and roast them in a preheated oven at 225ºC for 30-40 minutes until the skin has blackened. Regularly turn over the peppers while roasting. Tip: Place the peppers in a plastic bag after roasting (this applies to every roasting method) and tie up the bag. This enables the pepper skin to come off more easily. Allow the peppers to cool off until they are lukewarm and remove the skin, seeds and membranes. Cut the skinned and roasted peppers into wide strips. Preparation time: approximately 1 hour. Cooling: approximately 50 minutes. Step 1: A red pepper is stabbed to a fork and roasted over a flame. Step 2: You can easily roast a larger quantity of sweet peppers on a baking tray. Step 3: Skinning the peppers.
