| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Italian | Food networ, Food1 | 1 | servings |
INGREDIENTS
| 1 | Red pepper | |
| 3 | oz | Pine kernels |
| 1 | lb | Fresh spinach |
| 1 | md | Onion |
| 1 | Garlic clove | |
| 8 | oz | Mushrooms |
| 1 | Handful flat leafed parsley | |
| 3 | Fresh plum tomatoes | |
| 1 | ts | Olive oil |
| 1 | pn | Freshly grated nutmeg |
| Pepper | ||
| 8 | oz | Puff pastry |
| 4 | oz | Dolcelatte or gorgonzola cheese; (optional) |
| Beaten egg; to glaze | ||
| Sesame seeds; to garnish |
INSTRUCTIONS
Pre heat the oven to 200C, grease a 12inch x 8 inch baking tray. Roast the pepper in the oven for 20 minutes until the skin blisters, turning occasionally. Peel off the skin and chop the flesh into 1/2inch pieces, discarding the core and seeds. Toast the pine kernels in the oven for 5 minutes until golden. Wash the spinach and remove the stems. put in a large saucepan with only the water still clinging to the leaves after washing. Cover and cook for 5 minutes. Drain well, keeping the leaves as whole as possible. Finely chop the onion. Crush the garlic. Slice the mushrooms. Chop the parsley. Put the tomatoes in a bowl, cover with boiling water for about 30 seconds then plunge into cold water. Using a sharp knife, peel off the skins then chop the flesh. Mix all ingredients together and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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