Broccoli with Roasted Peppers and Pine Nuts
- 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
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" on
Aug 22, 1998
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"
Aug 22, 1998
