Italian roasted red pepper plait

Yield: 1 servings

Measure Ingredient
1 \N Red pepper
3 ounces Pine kernels
1 pounds Fresh spinach
1 medium Onion
1 \N Garlic clove
8 ounces Mushrooms
1 \N Handful flat leafed parsley
3 \N Fresh plum tomatoes
1 teaspoon Olive oil
1 pinch Freshly grated nutmeg
\N \N Pepper
8 ounces Puff pastry
4 ounces Dolcelatte or gorgonzola cheese; (optional)
\N \N Beaten egg; to glaze
\N \N Sesame seeds; to garnish

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.

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Carlton Food Network

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