Puree of Roasted Red Peppers

Preparation info

  • Makes about

    3 cups

    • Difficulty

      Easy

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

These are mild bell peppers, about the size and shape of a fist. In Italy, they are preserved whole or in large pieces, seeded and stemmed. Then, famously, they are served cold with anchovies. The recipe below takes the process a step further, turning cooked peppers into a luscious puree that can be used per se as a glamorous and colorful sauce with grilled meat or diluted with chicken stock to make a remarkable soup.

Ingredients

Method