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Article: Piquillo peppers stuffed with a fennel and orange salad. (Serves 6).(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2002
- Author:
CopyrightCOPYRIGHT 2002 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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ingredients
For the fennel and orange salad:
1 bulb fennel, trimmed, cored, and thinly sliced
Juicc of 2 large oranges
3 sprigs rosemary, minced
1 small red onion, peeled and cut into thin strips
1 tablespoon extra virgin olive oil
1 sprig basil, cut into thin strips
Salt and pepper to taste
For the basil emulsion:
3 1/4 ounces canned piquillo peppers, drained and chopped (*)
1/2 bunch basil, stemmed
1/4 cup olive oil
Salt and pepper to taste
For the dish:
6 canned piquillo peppers, drained and dried
For the garnish:
Orange segments
Basil chiffonade
Queen Siam basil (**)
25 year old balsamic vinegar (***)
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