Steak With Red Peppers and Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For Zaar World Tour II- Italy Recipe source: Bon Appetit (February 1984) Ingredients:
1 red bell pepper |
2/3 cup ricotta cheese |
1/3 cup whipping cream |
1 garlic clove |
1/2 cup sun-dried tomato, diced |
4 steak fillets (1 inch) |
1 1/2 tablespoons basil (minced) |
4 sun-dried tomatoes, garnish |
basil leaves, garnish |
Directions:
1. Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced.
2. In a food processor puree ricotta, cream and garlic until smooth.
3. In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce.
4. Meanwhile while sauce is cooking, grill steaks to desired doneness.
5. Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil.
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