Italian roasted red pepper plait
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red pepper | |
| 3 | ounces | Pine kernels |
| 1 | pounds | Fresh spinach |
| 1 | medium | Onion |
| 1 | Garlic clove | |
| 8 | ounces | Mushrooms |
| 1 | Handful flat leafed parsley | |
| 3 | Fresh plum tomatoes | |
| 1 | teaspoon | Olive oil |
| 1 | pinch | Freshly grated nutmeg |
| Pepper | ||
| 8 | ounces | Puff pastry |
| 4 | ounces | Dolcelatte or gorgonzola cheese; (optional) |
| Beaten egg; to glaze | ||
| Sesame seeds; to garnish | ||
Directions
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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