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Roasted Red Pepper Sauce (Mf)



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Roasted Red Pepper Sauce (Mf)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Bring water to a boil for pasta. Add pasta and cook until al dente.

Steam cauliflower florets separately. When done chop into small bits and
hold until later.

Heat olive oil in a skillet. Add sliced onions and saute a minute just to
start them cooking. Cover the skillet, reduce the heat, and cook until
tender about 5 minutes. Add the wine and reduce by half. Add the peppers
and saute a moment just to heat through. Season to taste with salt and
freshly ground black pepper. Add cauliflower bits just to rewarm.

When pasta is done, drain it and transfer to a bowl. Top with sauce and
blend the two together.

Garnish with toasted hazelnuts.

To toast and skin hazelnuts:

Set unskinned nuts in a baking pan and roast at 375 degrees until they emit
a roasted aroma.

Rub the skins off between two cloth towels and discard skins. The nuts are
ready to be used.

Ingredients:

12 oz Dried spinach pasta
1 sm Cauliflower head, cut into
-florets
1/2 c Olive oil
1 Onion, sliced into half
-moons
1/2 c Dry white wine
7 oz Roasted red peppers, drained
-and cut into thin strips
4 oz Hazelnuts, toasted, skinned
-and chopped
Salt and freshly ground
-black pepper, to taste

Serves:

4 Servings
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