A new recipe to end the summer with a touch of sweetness: a poivronnade (or roasted red bell pepper dip).
You can use it warm and serve it with a vegetarian dish or fish, or cold, for example as a dip with gressini, or spread it on toasted bread.
For those who are not big fans of peppers: this preparation may be able to change your mind, as the cooking method gives them a certain sweetness.
Roasted red bell pepper dip (poivronnade)
Ingredients
- 3 nice red bell peppers
- 2 cloves of garlic
- 1 large tomato optional
- olive oil
- 1 sprig of thyme
- 1 sprig of rosemary
- Salt
- Pepper
- 1 pinch of smoked paprika optional
Instructions
- Preheat the oven to 180°C or turn on the grill to maximum power.
- Wash the peppers and cut them in half.
- Remove the stalk, seeds and white ribs from the inside.
- Place the peppers on a baking tray (possibly covered with baking paper), domed side up.
- Place the baking tray in the upper part of the oven and cook for 15-20 minutes until the skin of the peppers begins to blacken and blister.
- Remove the blackened peppers as you go. Then put them in a closed container for about 20 minutes (tupperware, a bowl with a lid or a plate) to create condensation which will make peeling the peppers easier.
- Then remove the skin from the peppers.
- Cut them into strips about 1cm wide, and cut the strips into 2 or 3 lengthways.
- Coarsely chop the garlic.
- Rinse and dice the tomato (optional).
- Heat a little olive oil in a frying pan and fry the garlic for 3 minutes over a medium heat.
- Add the pepper strips and diced tomatoes and fry for a about ten minutes, stirring regularly.
- Add the rosemary, thyme, salt and pepper. If you use smoked paprika, add a tiny pinch of it. Leave to fry for a further 2 minutes and then put the mixture aside.
- Pour the mixture into a blender and blend it. Taste and adjust the seasoning if necessary.
- Your poivronnade is ready!
Notes
You can customize this preparation as you wish! Why not add chickpeas for a hummus/pepper version? Or to give it a little crunch, sunflower and/or pine seeds? You could also replace the fresh tomato with dried tomatoes.
I like this poivronnade as much hot as cold! Hot, you could use it to coat a white fish fillet, or with cereals, for example with smoked wheat (Freekeh) and diced fresh tomatoes.
Cold, you can enjoy it with breadsticks/gressini, or as a topping for toasted bread, with pieces of sheep’s cheese and/or tomatoes, for instance!
