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By Chef Richard Lombardi Makes 4 servings6 red bell peppers 1/4 cup Crisco Pure Canola Oil 1/4 cup extra virgin olive oil 1/2 cup golden raisins 6 tablespoons pine nuts 10 to 15 cloves peeled garlic 2 tablespoons chopped Italian parsley 1/2 teaspoon crushed red pepper Salt and fresh ground black pepper to taste Soak raisins in warm water for 30 minutes or until softened and plump. Broil peppers over a flame or under broiler until skins are black on all sides. This must be done quickly so peppers don't become too soft or mushy. When skins are black, remove peppers from heat and place in a paper bag to cool. After cooled, remove from bag and peel off burnt skins. Remove stems and seeds, tear into strips, and place the strips in a bowl. In a measuring cup whisk together the Crisco Pure Canola Oil and olive oil. Put 1/4-cup of the oil blend in a small frying pan over medium heat. When the oil is hot, add the garlic cloves. Let the garlic sauté on all sides. When the garlic is golden, add the pine nuts. Turn off the heat and, with a fork remove the garlic and pine nuts. Place the garlic and pine nuts in the bowl with the roasted peppers. Discard the cooking oil. When the raisins are plump, add them to the pepper strips. Add the remaining oil blend, parsley, and crushed red pepper. Season with salt and fresh ground black pepper to taste and toss to mix. Serve at room temperature. Chef's Comments: At Mama Rose Restaurant our patrons are vocal and excited over the flavor of this dish. The L.A. Times, when writing about this dish, noted the raisins as "unusual". I believe this dish will draw comments whenever it is served. |
