✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Pickled peppers
Description
You can often find them at a high price in the delicatessen, but why pay so much when you can easily prepare delicious marinated peppers yourself, without preservatives and for a fraction of the price? They're perfect as an aperitif, as an antipasti, or to accompany a summer dish. I like to prepare a big jar of them during the season, when our barbecue is in full swing. These marinated peppers can then be used in a number of recipes: my olive cake or a tasty Caprese risotto.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Grill the peppers in one of the following ways:
o on the barbecue,
o directly on a gas flame,
o or in an oven preheated to 230-250°C.
2. Turn the peppers regularly until the skin blisters and blackens in places, but do not let them burn completely.
3. Remove the peppers and place them either under a damp cloth or in a sealed freezer bag. Leave to cool.
4. Peel the peppers, remove the stalks and seeds, then cut lengthways into strips.
5. Place the pepper strips in a sterilised jar and add the finely sliced garlic.
6. Cover completely with olive oil.
7. Keep refrigerated. Peppers will keep for several weeks as long as they are well covered in oil.
THERMOMIX® METHOD.
