| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Vegetables, Italian, Low-cal |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Broccoli florets; bite-size pieces, include 1/2-inch of stems (washed & drained) |
| 2 1/2 |
tb |
Extra virgin olive oil |
| 3 |
tb |
Shallots; minced |
| 2 |
lg |
Firm red bell peppers; roasted peeled, and sliced into 1/2-inch strips* |
| 1/2 |
ts |
Coarse salt; optional |
| 1/2 |
ts |
Freshly milled black pepper |
| 3 |
tb |
Pine nuts; lightly toasted |
INSTRUCTIONS
Cook florets in 4 quarts of boiling water until barely tender, about 3
minutes. Drain in a colander, refresh under cold water, and blot dry.
In a 12-inch skillet, heat oil over low heat. Saute shallots, stirring
constantly, until very lightly golden, about 2 minutes. Add florets and
roasted peppers; cook until vegetables are warmed through. Season with salt
and pepper. Transfer to platter and garnish with toasted pine nuts. Per
serving: calories 120, fat 8 gm, chol 0 mg, sod 144 mg.
*To Roast Peppers: Wash peppers in cold water. Cut each in half
lengthwise into 3 even pieces. Remove seeds. Place pepper strips cut side
down on a baking sheet and broil until partially charred, about 5 minutes.
Remove from oven, wrap in paper towels, and place in a plastic bag. Secure
the end with a twist tie and let stand for about 1 hour. Remove from bag
and peel peppers with a small paring knife. Pat dry with paper towels and
cut into desired lengths.
Source: Lean Italian Cooking by Anne Casale.
Shared and MM by Judi M. Phelps (JUPHELPS) Delphi, (G.PHELPS1) Genie.
Internet: Judi.Phelps@sjc.com or Juphelps@delphi.com
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Aug 22, 1998
A Message from our Provider:
“Your life will have a purpose with the Saviour.”