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烘烤甜椒 | 来吃吃 | www.laichichi.com

烘烤甜椒

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Summary

Yield
Servings
Prep time5 minutes
CourseAppetizer
CuisinePuglia

Description

在意大利的Puglia地区, 人们会把整个甜椒放到温度非常高的烤箱中烘烤, 通常是放入做pizza的用木头燃烧的烤炉。 据说, 这样烤出来的甜椒更软更甜, 当然去皮也就更容易了。

Ingredients

2 红色甜椒
2 黄色甜椒
1⁄4Cup续随子(caper)
4Tablespoon红醋
  盐,罗勒(basil)

Instructions

1. 预热烤箱至400F(200C).
2. 把清洗干净的甜椒放到烘烤盘, 放入预热好的烤箱中, 直至甜椒的皮裂开,开始有水泡出现。 把甜椒翻转, 继续烘烤。 整个过程需要30分钟左右。 取出甜椒冷却,去皮,去籽,切片。(冷却时,最好外面包一层保鲜模, 能保持湿润, 冷却后较容易去皮)
3. 把切好的甜椒和红醋,盐,罗勒,续随子放入大小合适的容器中, 搅拌混合。 如果容器不够大, 可放几片甜椒, 放调料, 再放甜椒...尽可能让甜椒充分吸收到调料。
4. 12小时后, 即可食用。(当然也可当时就食用,但没有放置12小时后更入味。 温度高, 别忘记放入冰箱)

Notes

1. 口味偏重的朋友, 把腌制好的甜椒放入餐盘食用前, 可再加点醋和续随子。
2. 和烘烤好的面包片一起食用(如图), 就是又一道bruschetta了。
3. 在国内小菜场里的甜椒, 一般都为绿色居多。 红色和黄色,比绿色要更甜些, 是首选。 但如果只有绿色, 也大可以放心, 口味也不错。

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