Description
I tried this pepper in an Israeli restaurant, where the consumers bring micro gently with snacks, so that the client did not starve waiting for the ordered dishes. Nuts, chips, pickles and more... And pepper in the marinade! Tried it, fell in love and, after returning home, everyone was trying to play. And here I was played with Yes, peppers with spices, and played around until I got the taste. By trial and error, of which there were a dozen, I think))) Now cook this dish with my eyes closed, and I want to share with You, maybe someone will love it as much as I do!
Ingredients
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Pepper
6 piece
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Olive oil
6 Tbsp
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Vinegar
2 Tbsp
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Garlic
4 tooth
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Vinegar
1 Tbsp
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Salt
0.5 tsp
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Black pepper
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Basil
Cooking
It's all products. Wash peppers, dry and cut lengthwise into 4 parts. Remove the stalk and seeds.
Preheat the grill pan and bake the peppers on a dry pan on a good fire. With the two sides. It is possible at this time to do their business, but sometimes go over to the stove and flip them. The stronger markings on the skin - the easier it will be to clean the peppers.
The peppers are ready put in a bag or in a bowl. I prefer that way, and leave yourself the opportunity to wipe the sides of the dish and cover the resulting condensate with a cloth because in this dish the moisture is not needed.
So, leave the peppers to cool under the lid and collect the marinade. Mix oil and vinegar, add half. teaspoon of the non-small of salt, freshly ground pepper and Basil. Squeeze the garlic, mix all and taste the marinade. Salt should not be enough, and if it to taste just right - a little needs more salt! The marinade is ready. Leave it for exchange fragrances)
The cooled peppers to be peeled, cut into strips, I got about 5 mm. of the Marinade, stir again, and pour it over the peppers. To prevent.
Well, that's all!
We may already have. And you can put it in the refrigerator for a couple of hours, but if overnight there to keep the taste just win, baby!
I spent a day eat a Cup... I like to eat my favorite peppers laid out on a toasted piece of bread, that's how I build boutiques for hours and eat, and eat, and eat...
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