http://www.msnbc.msn.com/id/21564196/
TODAYShow.com contributor
updated 4:22 p.m. ET, Wed., Oct. 31, 2007
Phil Lempert
TODAY Food Editor
In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Involtini di Pepperoni (Roasted Sweet Peppers with Capers, Anchovies, Pine nuts & Sultanas in Garlic Sauce) from Prima Ristorante in California
This week's recipe was stolen from Peter Chastain, chef and owner of Prima Ristorante in Walnut Creek, California. The main ingredients, yellow and red bell peppers, are so packed with anti-oxidants they might help beat off all those pre-winter chills and sniffles. The sunniest tones yield the highest concentration of antioxidant carotenoids. One small red, yellow or orange pepper provides three times the recommended daily allowance of vitamin C — much more than citrus. Peppers are also excellent sources of vitamin A, vitamin B6 and folic acid.
Involtini di Pepperoni (Roasted Sweet Peppers with Capers, Anchovies, Pine nuts & Sultanas in Garlic Sauce)
Prima Ristorante
Serves six
INGREDIENTS
• 3 red sweet peppers
• 3 yellow sweet peppers
• 1/2 cup breadcrumbs from good country bread
• 1/4 cup Extra Virgin Olive Oil
• 5 anchovy filets
• 6 cloves of California garlic / germ removed
• 1 sprig of rosemary
• 1 dry, hot chile such as Arabol / seeds removed (optional)
• 2 tablespoons of capers
• 1/4 cup of sultanas (white seedless raisins)
• 3 tablespoons of pine nuts
• Salt & freshly ground black pepper
DIRECTIONS
1. Pre-heat the oven to 500 degrees. Place the peppers on the middle rack. Put a cookie sheet underneath them to catch any dripping. Roast aprox. 20 minutes until the skin is charred. Remove into a bowl and cover with a towel until cool. Peel the skins off and remove the seeds. Cut into 2 ½ segments, season with salt and pepper and set aside.
2. Slice garlic as thinly as possible. Combine with anchovies, rosemary and about ¼ cup oil in a small sauté pan. (Add also the hot chili if using). Over slow heat, cook until garlic begins to turn golden and anchovies dissolve.
3. Add capers, pine nuts and sultanas and increase heat until the capers ‘flower’. Add breadcrumbs, toast to golden and remove from heat.
4. Roll peppers in this mixture until completely coated. Sprinkle with chopped mint. Arrange on a platter or plate individually.
5. Serve at room temperature. This can be made even a day ahead and stored in the refrigerator — as long as you allow it to warm up in the kitchen it will be delicious. Some people also prefer a splash of vinegar or a squeeze of fresh lemon.
TIPS
Chef’s tip: It is important to use fresh California Garlic for this dish. Imported garlic will impart an acrid, unpleasant flavor especially as it sits for a while.
TODAYShow.com contributor
updated 4:22 p.m. ET, Wed., Oct. 31, 2007
Phil Lempert
TODAY Food Editor
In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Involtini di Pepperoni (Roasted Sweet Peppers with Capers, Anchovies, Pine nuts & Sultanas in Garlic Sauce) from Prima Ristorante in California
This week's recipe was stolen from Peter Chastain, chef and owner of Prima Ristorante in Walnut Creek, California. The main ingredients, yellow and red bell peppers, are so packed with anti-oxidants they might help beat off all those pre-winter chills and sniffles. The sunniest tones yield the highest concentration of antioxidant carotenoids. One small red, yellow or orange pepper provides three times the recommended daily allowance of vitamin C — much more than citrus. Peppers are also excellent sources of vitamin A, vitamin B6 and folic acid.
Involtini di Pepperoni (Roasted Sweet Peppers with Capers, Anchovies, Pine nuts & Sultanas in Garlic Sauce)
Prima Ristorante
Serves six
INGREDIENTS
• 3 red sweet peppers
• 3 yellow sweet peppers
• 1/2 cup breadcrumbs from good country bread
• 1/4 cup Extra Virgin Olive Oil
• 5 anchovy filets
• 6 cloves of California garlic / germ removed
• 1 sprig of rosemary
• 1 dry, hot chile such as Arabol / seeds removed (optional)
• 2 tablespoons of capers
• 1/4 cup of sultanas (white seedless raisins)
• 3 tablespoons of pine nuts
• Salt & freshly ground black pepper
DIRECTIONS
1. Pre-heat the oven to 500 degrees. Place the peppers on the middle rack. Put a cookie sheet underneath them to catch any dripping. Roast aprox. 20 minutes until the skin is charred. Remove into a bowl and cover with a towel until cool. Peel the skins off and remove the seeds. Cut into 2 ½ segments, season with salt and pepper and set aside.
2. Slice garlic as thinly as possible. Combine with anchovies, rosemary and about ¼ cup oil in a small sauté pan. (Add also the hot chili if using). Over slow heat, cook until garlic begins to turn golden and anchovies dissolve.
3. Add capers, pine nuts and sultanas and increase heat until the capers ‘flower’. Add breadcrumbs, toast to golden and remove from heat.
4. Roll peppers in this mixture until completely coated. Sprinkle with chopped mint. Arrange on a platter or plate individually.
5. Serve at room temperature. This can be made even a day ahead and stored in the refrigerator — as long as you allow it to warm up in the kitchen it will be delicious. Some people also prefer a splash of vinegar or a squeeze of fresh lemon.
TIPS
Chef’s tip: It is important to use fresh California Garlic for this dish. Imported garlic will impart an acrid, unpleasant flavor especially as it sits for a while.