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My recipe

Roasted peppers in a fresh tomato and melissa vinaigrette

The original recipe of this vinaigrette belongs to Canadian chef Alain Labrie.
I tried the recipe in original (although added a bit of honey) and then adjusted it to my taste, changing the recipe completely. I will give you the original recipe and my modifications at the comments

Roasted peppers in a fresh tomato and melissa vinaigrette

  • 500 g medium-sized peppers
  • 2-3 tbsp vegetable oil
  • coarse salt
  • Place the peppers onto the try covered with parchment paper, drizzle with oil, season and bake until ready for 20 min at 230C (or roast them from both side on a pan)

FRESH TOMATO AND MELISSA VINAIGRETTE


Roasted peppers in a fresh tomato and melissa vinaigrette

  • 125 ml olive oil
  • 60 ml balsamic vinegar
  • 3 big tomatoes, skin and seeds removed
  • 100 ml chopped melissa
  • freshly grounded black pepper, salt
  • Cut the tomatoes into small cubes
  • Add other ingredients and mix well
  • Arrange the peppers on the plate, pour over the vinaigrette and leave to marinate for 3 hours
In my modified recipe I used normal white vinegar instead of the balsamic. Instead of melissa I use parsley, dill, basil, any other herb, which would match with the dish to which I serve peppers.
Sometimes I add sweet onion, very finely sliced, powdered garlic, chili. Also, I always add sugar or honey.
This vinaigrette goes well with other roasted vegetables, salad leaves, cold meat. It stays in fridge for 2-3 days.
Olive oil I always change for vegetable oil. I used “Turkish” peppers, they are long and sweet.
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