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Old 09-01-2006, 03:48 AM posted to alt.food.diabetic
Pete Romfh
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Default REC: Roasted pepper Pasta Sauce.

I served this over Dreamfield's Linguini in the multi-color version.

-= Exported from BigOven =-

Roasted Pepper Pasta Sauce

Roasting the peppers adds a smoky flavor note to this sauce. This is good on
pasta or as a spread for hot garlic bread.

Recipe By: Pete Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Bell Peppers
Categories: Diabetic, Atkins-Friendly, Vegetarian, Low Fat, Roast,
Vegetables, Sauces, Condiments

-= Ingredients =-
2 medium Bell Peppers ; - either Red or Yellow
1/4 cup White wine
1 medium Shallot ; - peeled and chopped.
1/4 teaspoon Kosher Salt ; - to taste
1/2 teaspoon Red Wine Vinegar ; - optional
1/4 teaspoon White pepper

-= Instructions =-
You can do this with either Red or Yellow peppers. Or you can do one of each
and process them separately into red and yellow sauces.

First you need to roast the peppers. I use a grill on gas stove but an
outdoor (gas or charcoal) grill works even better. If you are grill-less you
could roast them under the oven broiler but it will be tricky getting an
even roasting that way. Either way you want to roast the peppers until they
are blackened evenly all around and starting to soften.

Place the peppers in a plastic bag or in a bowl covered tightly with plastic
wrap. This holds moisture in and "steams" the pepper. At least 10 minutes is
needed to loosen the skin on the peppers, sometimes more. When you can
easily remove the skin peel it off under running water and remove the stem &
seeds. If you leave a few flecks of blackened skin on the pepper it will add
a smokier taste to the sauce but don't over do this, it would taste "burnt".
Roughly chop the peppers and place them in a small saucepan.

Add the white wine and shallots to the pan and bring it to a boil. Then turn
the heat down and let it simmer for about 20 minutes to completely cook the
ingredients. You may need to add a bit more wine to keep the pan moist and
the peppers from sticking.

When everything is cooked put the contents of the pan in a food processor
(or blender) and zap it into a puree. It can be a bit coarse if you wish but
shouldn't be chunky.

Adjust the flavor with salt, white pepper, and red wine vinegar until you
have a slightly tangy sauce with a slightly smoky odor.

Serve this over pasta and top it with grated parmesan cheese. If you chose
to make a red and yellow version you can place the sauce side-by-side on the
pasta before sprinkling on the cheese. A few shreds of green onion or basil
make a nice garnish for this dish.

Adapted from recipe by Chris Smith, "The Diabetic Chef"

This makes 4 (1/2 cup) servings each containing:
Cals: 39, FatCals: 2, Total Fat: 0g
Chol: 0mg, Na: 151mg, K: 226mg
Total Carbs: 7g, Fiber: 1g, Sugars: 0g
NetCarbs: 6g, Protein: 1g

** Recipe and photo at: http://www.bigoven.com/recipe160342 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh (at) hal-pc (dot) org

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