Thursday, June 23, 2016

Baked red peppers, stuffed with fennel by Linda Wiken, author

I have a new favorite cookbook! It's called Flavors of Sicily by Ursula Ferrigno and I love it. I've visited the fair island only once but it's really stayed with me. And the extra value of this cookbook is the gorgeous photos and the slices of information, such as the sections Sicilian citrus groves, and the wines of Sicily.

What I've chosen today is a zesty side dish that adds a lot of color to any plate. And, it combines two veggies I thoroughly enjoy -- red peppers and fennel. It's also fairly easy to put together. And, conveniently, it can be made a day ahead and reheated.

Let's get started!

4 tbsp. olive oil
4 fennel bulbs
4 red peppers
2 onions, finely chopped
3 garlic closed, finely chopped
7 oz. ricotta
¾ c. pistachio nuts, shelled and finely chopped
7 oz. strained or diced tomatoes
1 tbsp. tomato paste
Handful cilantro, finely chopped
Pinch of crushed dried chili peppers
Fennel fronds to garnish
Sea salt
Freshly ground pepper

  1.          1. Preheat over to 350F.  Line wide baking dish with parchment paper
2.          2. Halve the fennel bulbs lengthwise and trim, discarding wood cores. Save leafy fronds.

1.         3. Blanch bulb halves for 8 minutes in saucepan of boiling water. Drain and pat dry.
2.         4. Halve peppers lengthways and remove pith and seeds.