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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Roasted Red Pepper Bagna Cauda

Serve with fennel bulb slices, blanched broccoli florets, steamed new potatoes, and carrots.

Cooking Light NOVEMBER 2010

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

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.

Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 5.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.4g
  • Carbohydrate: 4.2g
  • Fiber: 1.3g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 140mg
  • Calcium: 11mg
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