| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tamara2 |
1 |
servings |
INGREDIENTS
| 6 |
lg |
Capsicums; red or yellow or |
|
|
; both |
| 1 |
|
Brown onion |
| 4 |
|
Cloves garlic |
| 3 |
tb |
Good quality olive oil |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 2 |
tb |
Heavy cream |
| 1/2 |
bn |
Chopped chives |
INSTRUCTIONS
Cut and seed the peppers and cut into large slices. Place these under a hot
grill and cook until the skins are blackened. Place the black peppers into
a double thickness plastic bag and seal, allowing them to steam. Set aside
for thirty minutes. Meanwhile, saute the chopped onion and minced garlic in
the olive oil for ten minutes until golden brown.
Skin the peppers and chop them roughly. Add to the onion mixture and cook
over a low flame for about 10 minutes until they are very soft and mushy.
If desired, puree the mixture before adding salt and pepper to taste and 2
tablespoons of heavy cream. Heat gently, do not allow to boil.
Serve over hot pasta, with chives sprinkled over the top.
Converted by MC_Buster.
Per serving: 121 Calories (kcal); 11g Total Fat; (79% calories from fat);
1g Protein; 5g Carbohydrate; 41mg Cholesterol; 13mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”