Pasta salad with ham, melon and rocket salad from the recipes of Natalia Cattelani
The peperonata is a classic dish to add to your summer recipes, is the recipe with the peppers and the family can not miss, but each to their own way. The silver spoon suggests a delicious recipe of peppers done in a very easy and fast. We use the three colors of the bell peppers and then a few simple ingredients. First of all, however, we have to cook the peppers to remove the skin then we can go ahead and it will be really simple. The result is a peppers not only a perfect as a side dish, but also to serve cold with cheese and salami, a bit of fresh bread or bruschetta simple. The peppers are good for you and with this summer recipe is certainly not lacking vitamins. Here's how this delicious peperonata, don't miss all the other recipes Cattelani on his blog.
Ingredients peppers: 4 sweet peppers of various color, then 2 red, 1 yellow and 1 green, 1 onion, salt, olive oil, 1 clove of garlic and 200 g of tomato sauce
Preparing peppers: wash the peppers and them we have on the baking sheet lined with parchment paper. Put it in the oven and cook at 180 degrees for 15 – 20 minutes, turn each so why cook evenly. Let then cool and then we can remove the skin, remove the seeds and filaments and cut to the foot. In a non-stick frying pan and large we heat up 4 tablespoons of olive oil with the garlic and the onion cut in slices, two minutes and join the peppers, let cook, and then we remove the clove of garlic and add the tomato sauce. Stir, and let us go, mix well and let cook for 20 more minutes at low flame. Remove from the fire, and we can then serve the delicious stewed cold or warm. Good appetite to all.
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