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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 15 Feb 2007
Posts: 672

PostPosted: Wed Sep 03, 2008 10:56 am    Post subject: RED BELL PEPPER PASTA Reply with quote


From: Sarah E. Henderson

2 lb. red bell pepper (4 large)
2 cups flour
1 egg

Bake peppers uncovered at 500 degrees(F). Turn them until skins are blackened on every side(40-45 min.) Cool 5 min.
Place peppers in paper bag and fold shut. Let cool. Remove skin, stems, and seeds. Puree peppers. In skillet, cook puree over medium heat, stirring. Cook about 10 minutes until reduced to about 1/2 cup.
Let cool. Mix as with plain pasta.
**** substitute 2 lbs. Poblano chiles (8 lrg.)--gives a green bell pepper flavor. Prepare as above.
**** substitute 2 oz. Dry Anaheim chiles (6)--gives a mild, brick color.
Place chiles uncovered at 500 degrees until they smell toasted(2 min.)
Remove stems and seeds. Rinse and place in bowl.
Pour 2 quarts boiling water on them. Soak 1 hr. Drain and puree with 2 lrg. eggs.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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