Roasted Red Pepper Puree W/ Prosciutto and Linguine
photo by Ms B.
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large red bell peppers
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh parsley, minced
- 8 -10 fresh basil leaves, snipped
- 1 garlic clove, minced
- 1 ounce fresh linguine, cooked and drained according to directions
- 3 ounces prosciutto, cut into thin strips
- 1⁄2 teaspoon salt
- fresh ground pepper
directions
- Cut the red peppers in half, remove and discard the seeds and inner membranes. Flatten the pepper with the heel of your hand and place skin side up on a baking sheet, repeat with other peppers. Broil the peppers until they are completely charred and blackened. THE SKIN WILL NOT PEEL OFF EASILY UNLESS ITS BURNED! Remove the peppers to a plastic or paper bag and close tightly, place in the freezer until the peppers are cool enough to handle, about 10 minutes.
- With your fingers, peel and discard the loosened skin from the peppers, rinse under water.
- Roughly chop the peppers and combine them with the oil, parsley, Basil and garlic in a food processor. If using a food mill or a blender, puree the vegetables first, then add the other ingredients.
- Spray an 8 inch skilled with cooking spray, and sauté the prosciutto over high heat, just to heat through.
- Stir the meat into the red pepper puree, add salt and pepper and taste to adjust seasoning and toss with linguine, or pour over bed of linguine and serve hot.
- YUMMY!
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RECIPE SUBMITTED BY
Ms B.
United States