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Melting Sweet Red Peppers with Toasted Pine Nuts and Capers
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
Published 2003
Here's a simple, straightforward salad of red peppers with a from-the-grill smoky aroma, buttery texture, and sweet flavorful taste. This dish will improve greatly if allowed to mellow a few days in the refrigerator. Let return to room temperature, then serve on hot grilled bread.
Ingredients
4 3 tablespoons 1 tablespoon
Method
- Char the red bell peppers over a flame or under a broiler as close to the heat as possible, turning frequently, until blackened all over, about 6 minutes. Place in a plastic bag to steam for at least io minutes. Massage the peppers (still inside the bag) to remove the skins. When the black parts are rubbed off, remove the peppers and wipe dry. Avoid rinsing under water;
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