Roasted Red Peppers With Tonnato Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Fast, Healthy, Make-Ahead, & Staff-Favorite!! Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. At his Brooklyn, New York, restaurant, Franny’s, chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven–roasted peppers.;) The freshest peppers are weighty with sturdy green stems; avoid any peppers that rattle. From Green Living Guide, Local Flavors - F&W Magazine, August 2008 edition. (Cooling the peppers - not included) Ingredients:
4 large red bell peppers |
6 tablespoons extra virgin olive oil |
1/2 cup mayonnaise |
14 ounces italian tuna in olive oil, drained (2 cans) |
2 tablespoons fresh lemon juice (please, not the bottled stuff!) |
4 teaspoons small capers, drained |
16 anchovies packed in oil, drained |
salt & freshly ground black pepper |
2 tablespoons chopped flat leaf parsley |
1 loaf crusty bread, for serving |
Directions:
1. Light a grill or preheat the broiler.
2. Rub the peppers with 1 tablespoon of the olive oil and grill until charred all over and softened, turning occasionally, about 15 minutes.
3. Transfer the peppers to a bowl, cover with plastic wrap and let cool; peel, quarter and seed the peppers.
4. Meanwhile, in a food processor, combine 2 tablespoons of olive oil with the mayonnaise, tuna, lemon juice, 2 teaspoons of the capers and 8 of the anchovies; puree until the tonnato sauce is smooth.
5. Spread the tonnato sauce on a large platter and arrange the roasted peppers on top.
6. Garnish with the remaining 2 teaspoons of capers and 8 anchovies.
7. Season lightly with salt and pepper and drizzle with the remaining 3 tablespoons of olive oil.
8. Garnish with the parsley and serve with crusty bread.
|
|