16.3.12

ROASTED RED PEPPER SAUCE

This is a delightful sauce and great with linguini pasta. Cook the pasta according to package directions and serve the sauce over hot buttered linguini. The freshly roasted peppers are rendered non-acidic, making this sauce mild and delicious. I am not overly fond of anchovies, but you can add 2 whole anchovies or 1 Tbsp of anchovy paste. 

ROASTED RED PEPPER SAUCE
3 roasted red peppers
2 Tbsp extra virgin olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1 tsp sage
1-1/2 Tbsp tomato paste
3/4 cup red wine

• Roast the red peppers, peel and then soak in cold water.
• Heat the olive oil in a non-stick fry pan over medium heat.
• Add the onions and sauté, stirring occasionally, until soft and translucent.
• Season the onions with salt and ground pepper.
• Add the minced garlic, sage and the tomato paste. At this point you may add the anchovies if using.
• Continue to sauté for 3-4 minutes, stirring frequently.
• Add the red wine and continue cooking.
• When the wine has reduced by half, add the roasted red peppers.
• Reduce heat to low and continue to simmer for 10 more minutes.
• Transfer the pepper mixture to a blander and pure.
• Reheat as needed.
• Makes four good sized servings


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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!