Sweet Red Peppers With Toasted Pine Nuts And Capers Recipes

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

SICILIAN PEPPERS, RAISINS AND PINE NUTS

Steps:

• Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
• Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
• Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.

SWEET RED PEPPER TART (DESSERT)

Steps:

• Preheat oven to 190 deg C / 375 deg F.
• Cook the case for 12 mins or as directed on the package.
• Put everything except the pistachios in the blitzer or stick mixer and blend till smooth and jam-like.
• Put mix in tart shell.
• Cook another 12 mins or so until the edge develops a bit of a skin.
• Pull out, top with pistachios and cook another 10 minutes
• Cool completely and serve cold from the fridge, I serve it plain with a cuppa.

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
• Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
• Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

PASTA WITH RED PEPPERS AND PINE NUTS

Steps:

• Cut the peppers into quarters and place them face down on a broiling pan lined with aluminum foil. Broil until the skins are charred and puffy. Place the peppers in a brown paper bag, seal and cool. Skin the peppers and slice them in thin strips.
• Heat the olive oil in a skillet and add the garlic cloves and the peppers. Cook for 15 minutes, stirring frequently.
• Meanwhile, bring six quarts salted water to a boil and cook the pasta until al dente. Drain and place in a heated bowl.
• Add the butter to the peppers and stir until melted. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve. Pass the rest of the cheese separately.

SWEET RED PEPPERS WITH TOASTED PINE NUTS AND CAPERS

Steps:

• Char the peppers on all sides on the grill, seal in paper bag and let sit for at least 15 minutes then pull off skins and clean out insides. Do not rinse under water. Cut peppers into thin strips. In medium skillet, heat half the oil and fry the pine nuts until just golden, don't brown them, about 3 minutes over moderately low heat. Remove to side plate. Add the peppers, garlic, drained capers and 1/4 c water to skillet. Cover and cook until peppers are thoroughly cooked, about 3 minutes. Sprinkle with the parsley, vinegar, salt, pepper, the rest of the evoo, and toasted pine nuts and toss. Cover and store in the refrigerator for at least one day before serving.