Italian baked pepper from Teplo café
This is a perfect option for Lenten dish: Chef of Teplo Café Sergey Fornasov cooks Italian baked pepper demonstrating how eye-catchingly vegetables may be baked.
Ingredients (for three portions):
- Sweet pepper – 3 pc;
- Tomatoes – 3 pc;
- Garlic – 2 cloves;
- Black olives – 10 pc;
- Fresh green basil – 10 g;
- Olive oil – 10 g;
- Pilati sauce – 150 g;
- Mix-lettuce for dressing.
Step 1
Let’s start: prepare ingredients.
Step 2
Halve peppers and remove seeds.
Step 3
Attention please as Sergey shows am economic way of cutting the pepper – together with the pepper stem.
Step 4
Now prepare the filling: chop fresh basil.
Step 5
First, halve black olives.
Step 6
Then finely chop them.
Step 7
Finely chop the garlic too: it’s important that garlic remains strong and slightly crispy in the dish.
Step 8
Treat tomatoes with the boiling water for 1-2 minutes.
Step 9
Take them out when the skin cracks.
Step 10
Put tomatoes in a bowl with ice and pour with cold water.
Step 11
Remove the skin.
Step 12
Cut peeled tomatoes into cubes.
Step 13
Put chopped basil, garlic, olives and tomatoes in one bowl.
Step 14
Sprinkle with salt and pepper.
Step 15
Season with a few drops of olive oil.
Step 16
Mix up all with hands.
Step 17
Stuff pepper halves with filling.
Step 18
Put them on a baking pan.
Step 19
Then put them into an oven for 15 minutes at temperature 180 degrees C.
Step 20
While the pepper is being baked, there is time to dress a plate with balsamic sauce.
Step 21
When the time is up, take out of the oven.
Step 22
Top filling with Pilati sauce and put again into the oven for 3-5 minutes at t 180 degrees C.
Step 23
Dress the dish: put mix-lettuce on a plate.
Step 24
Put halves of baked pepper along both sides of the lettuce.
Step 25
Dress each half with fresh basil leaves.
Step 26
It’s ready.
Bon appetite!
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