Ingredients:
Shallot - 1
Olive oil - 1 tbsp.
Parmigiano Reggiano - 1 and 1/3 cup (plus more for sprinkling) OR cheddar cheese
Puff pastry - 2 sheets (thawed from frozen)
Marinated roasted red pepper - 2/3 cup (canned)
Preparation:
Preheat the oven to 400°F.
Chop the pepper. Sauté the shallot and
pepper in olive oil for about 4 to 5 minutes, then stir in the grated
Parmigiano-Reggiano/ cheddar cheese. Set aside.
Roll 1 sheet of puff pastry to 1/16-inch thickness. Trim the pastry
to about a 16x8-inch rectangle and spread the red-pepper mixture over
the dough.
Roll the other sheet using the same dimensions and place it over the
first sheet. Press the sheet down slightly to seal.
Then lightly brush
with water and sprinkle with more grated cheese.
Cut the dough into 24 eight-inch-long strips. Twist each strip and
transfer to a 2 parchment-lined baking pan.
Chill for 20 minutes, then
bake for 15 minutes or till done.
Chef's Tip:
To make your own roasted marinated peppers, slice them into flat pieces
and broil until charred. Let cool, peel and slice. Toss in olive oil,
balsmaic, oregano, salt and pepper.
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