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I found this recipe on greatitalianchefs and I simply love it!
INGREDIENTS
METHOD
Begin by charring the peppers in a smoking hot griddle pan or directly over a gas hob flame, rotating as the skin blackens. Once charred all over, place in a bowl and cover with clingfilm (this will make removing the skins easier)
As the peppers cool, heat the olive oil in a pan and saut the onion and garlic until soft but not coloured
Once the peppers are cool enough to handle, remove the skins, stalk and seeds. Place the flesh in a blender along with the sauted onion and garlic and the rest of the ingredients except the lemon juice, salt, pepper and flaked almonds
Blend until you have a rough paste, then taste and season with lemon juice, black pepper and a little salt if needed (the cheeses will probably provide enough saltiness on their own)
Garnish with toasted almonds if serving as a dip, or fold through hot pasta and serve
INGREDIENTS 2 very large, or 3 smaller, free-range skinless, boneless chicken breasts (about 500g) 2-3 tbsp plain flour 2 tbsp olive oil 70g butter, softened 250g spinach (or broccoli or romanesco, cut into florets) Extra-virgin olive oil for dressing 1 fresh rosemary sprig or 2 tbsp chopped parsley (either/or but not both) Juice 1 lemon (about 40ml) lemon thinly sliced (optional) METHOD Heat the oven to its lowest setting (ideally […]
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