1. Preheat oven to 375 F. Put whole peppers on sheet pan and lightly coat with olive oil. Season with salt and pepper. Roast for 7 to 8 minutes or until golden brown. Remove peppers and allow to cool.
2. Cut peppers in half, core and deseed. Slice peppers lengthwise. in 1/2 in. strips. In small oval dishes, place one leaf of romaine and place pepper strips widthwise along plate. Sprinkle garlic on peppers, drip remaining oil over and garnish with parsley. Note: Keep garlic in 1 tbs. olive oil and it will not turn brown.
VICTOR CAFE
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANO DI ABRUZZO
From the <Micro Cookbook Collection of Italian Recipes>.
|
|
