Roasted Red Pepper Bagna Cauda |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Serve with fennel bulb slices, blanched broccoli florets, steamed new potatoes, and carrots. Ingredients:
1 whole garlic head |
6 red bell peppers |
1/4 cup olive oil |
8 small canned anchovy fillets, drained |
2 tablespoons fresh lemon juice |
1/2 teaspoon crushed red pepper |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside 1 tablespoon garlic pulp; reserve remaining pulp for another use.
3. Preheat broiler.
4. Cut the red bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 20 minutes; peel.
5. Combine bell peppers, reserved garlic, oil, and next 5 ingredients (through black pepper) in a food processor; process until smooth. Sprinkle with parsley.
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