A collection of recipes and stories, wine tastings and the occasional restaurant review.
Yummy!I think the parsley looks lovely in that photo.
What keeps it from being bitter? Red peppers can often be a bit on the bitter side.
I'm going to go on a limb, not knowing the science, but I would say the roasting of the peppers removes the sharpness you're referring to. Then blending the peppers with tomatoes and a touch of cream smooths it all out.
and the skin is removed...that helps. When I have peppers with skin on it, I get burpy. I don't with the skins removed.
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