Roasted Red Pepper Bagna Cauda

Roasted Red Pepper Bagna Cauda Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve with fennel bulb slices, blanched broccoli florets, steamed new potatoes, and carrots.

Yield:

12 servings (serving size: about 2 1/2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 66
Fat 5.3 g
Satfat 0.8 g
Monofat 3.4 g
Polyfat 0.8 g
Protein 1.4 g
Carbohydrate 4.2 g
Fiber 1.3 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 140 mg
Calcium 11 mg

Ingredients

1 whole garlic head
6 red bell peppers
1/4 cup olive oil
8 small canned anchovy fillets, drained
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh parsley

Preparation

1. Preheat oven to 350°.

2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside 1 tablespoon garlic pulp; reserve remaining pulp for another use.

3. Preheat broiler.

4. Cut the red bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 20 minutes; peel.

5. Combine bell peppers, reserved garlic, oil, and next 5 ingredients (through black pepper) in a food processor; process until smooth. Sprinkle with parsley.

Mark Bittman,

Cooking Light

November 2010
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