Esta es una exhibición prevé de cómo se va ver la receta de 'Cold Pressed Red Pepper Terrine' imprimido.

Receta Cold Pressed Red Pepper Terrine
by Global Cookbook

Cold Pressed Red Pepper Terrine
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 3 x red pepper
  • 3 x yellow pepper
  • 3 x orange pepper
  • 3 x green pepper fresh basil
  • 6 ounce fontina cheese
  • 1/2 c. extra virgin olive oil salt pepper

Direcciones

  1. Halve each pepper and remove the seeds. Place them skin-side up under the broiler till the skin blackens and starts to bubble. Remove and enclose in a plastic bag till cold. Then peel the skins off.
  2. Line a terrine tin with plastic wrap. Layer the pepper pcs in the terrine, seasoning generously with salt and pepper and a drizzle of extra virgin olive oil between each layer. Layer in alternating colours with a small amount of fontina cheese and basil between each one.
  3. Weigh the terrine down and chill overnight. Slice and serve with bread.