Roasted Red Pepper Bagna Cauda
Photo: John Autry; Styling: Leigh Ann Ross
Serve with fennel bulb slices, blanched broccoli florets, steamed new potatoes, and carrots.
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 3
Preheat broiler.
Step 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.
Step 5
Combine bell peppers, reserved garlic, oil, and next 5 ingredients (through black pepper) in a food processor; process until smooth. Sprinkle with parsley.
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