Share
chili antipasto
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Red Pepper1 unit(s)
- Yellow pepper1 unit(s)
- Honey3 tablespoon
- Garlic1 unit(s)
- Pinoli2 tablespoon
- Rosemary2 unit(s)
- Salt and pepper to taste
- Olive oil2 tablespoon
- Put the peppers over high heat directly over the flame and toast them all over. Place in a container and cover with pvc film. Let it rest for 20 minutes and peel them under water (this makes it easier to remove all the skin). Remove the seeds and the white part of the peppers. Cut the peppers into thin slices, heat the oil in the skillet and as soon as it heats up, add the garlic and thyme sprigs. Add the peppers and honey, reduce the heat and let it cook for 20 min. Season with salt and pepper. Toast the pine nuts for 2 min and distribute them over the peppers. Your antipasto will be ready to serve!!! Serve hot or cold.
Did you like this recipe?
You may also like
FUNGHI MUSHROOM RISOTTO
By
Cod au gratin
simple brownie
chili antipasto
