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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Zucchini with Roasted Red Peppers and Chives

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Zucchini with Roasted Red Peppers and Chives Empty Zucchini with Roasted Red Peppers and Chives

    Post by Lobo Mon 25 Jan 2016, 12:41 am

    Zucchini with Roasted Red Peppers and Chives Img49l
    Zucchini with Roasted Red Peppers and Chives
    Zucchini with Roasted Red Peppers and Chives Translucent
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    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 4
    True balsamic vinegar, made in the Italian region of Emilia-Romagna from white Trebbiano grapes, is aged in a series of barrels made of different woods for at least 12 years and sometimes much longer. Only then can it be designated aceto balsamico tradizionale. Because of its deep flavor, long-aged true balsamic vinegar is used sparingly as a condiment on finished dishes, as in this recipe. Lesser-aged true balsamic vinegars or high-quality supermarket balsamics are more widely available and are suitable for cooking.






    • 83

    Ingredients:


    • 2 red bell peppers
    • 2 garlic cloves, chopped (optional)
    • 3 to 4 Tbs. chopped fresh chives
    • 5 to 8 fresh basil leaves, thinly sliced
    • 2 Tbs. extra-virgin olive oil
    • Balsamic vinegar, to taste
    • Salt and freshly ground pepper, to taste
    • Pinch of sugar (if boiling zucchini)
    • 4 young, tender zucchini, about 1 lb. total,
        diced or cut into bite-size pieces

    Zucchini with Roasted Red Peppers and Chives Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

    Directions:

    Preheat a broiler.

    Put the bell peppers on a baking sheet and broil, turning as needed, until blistered and charred on all sides, 10 to 15 minutes. Alternatively, using tongs or a large fork, hold the peppers, one at a time, over the flame of a gas burner and turn as needed until evenly blistered and charred. Transfer the blackened peppers to a brown paper bag and seal loosely, or place in a bowl and cover. Let cool to the touch. Remove the peppers and peel away the charred skin. Slit lengthwise and remove and discard the stems and seeds.

    Finely chop the peppers and put in a serving bowl. Add the garlic, chives and basil to taste, and the olive oil. Season with vinegar, salt and pepper. Set aside.

    Bring a saucepan three-fourths full of water to a boil over high heat. Add pinches of salt and sugar and the zucchini and boil rapidly until the zucchini is tender-crisp, about 5 minutes. Drain the zucchini well. Alternatively, bring water to a boil in a steamer pan, put the zucchini in a steamer rack over the water, cover and steam until tender-crisp, 3 to 4 minutes. Remove the zucchini from the rack.

    Add the zucchini to the bell pepper mixture and toss well. Serve immediately.
    Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

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