What are the best tips for serving baked peppers?

fresh red and yellow peppers are tasty in themselves, but when they are converted by flame into roast peppers, they become beautiful. Roasted peppers are the best trick of a starting chef who will not forget the chefs who are ascending to size. Nothing is easier than baking peppers, and even people who tend to burn everything they try to cook, will succeed with them. They create perfect forelegs that are cuddled with small toasts or biscuits as part of the antipasto, are welcome in almost any soup and add a bright red ribbon to saucers and pasta. Baking is synonymous with burning here, and that's a trick. The peppers are blackened on the grill or stove on all sides and then jumped into a paper bag to cool their heels.

As soon as they sweated, the tosnadno will pull the stem and throw away any liquid and seeds inside. Some chefs will be tempted to remove the remaining seeds and throw away the charred skin under running water, but lose a lot of taste during the process. Is betterIt takes a minute longer and manually remove the seeds and skin.

For the outbreaks, marinating roast peppers in high -quality olive oil and garlic for about the period, it is all that is necessary. This combo can also be swirled in a mini kitchen robot to create an excessive paste. Olives with oil add an amazing bass note and some fresh basil brightens the tastes.

roasted red and yellow peppers add a little nice and a lot of yum to soups. Cut into very thin strips to curl into the soup, make a gentle decoration that is added just before serving. Black bean soup with a hill of sour cream and red pepper decoration is ideal for winter day. Clever Cook knows that roasted red pepper and tomato soup is a cinch with a blender.

chicken and rice casseroles achieve aroma fever with the addition of roast peppers. Red sauces for pasta will become silk and the youngThe smoke sweet sweet while the party connects red and yellow peppers to the party. Turkey Tetrazini, Potpies and Quiche brighten with fine flavors of baked peppers woven.