ITALIAN ROASTED RED PEPPER RELISH
Fresh roasted red peppers, garlic, basil and mild pickled pepper rings make up this easy, versatile and colorful dish.
Provided by Culinary Ginger
Categories Side dishes
Time 15m
Number Of Ingredients 8
Steps:
- To a small saucepan, add the olive oil over medium low heat. Add the whole garlic clove and cook until it is evenly brown. Remove the garlic from the oil, keep 1 tablespoon of the oil. Save the rest for salad dressing.
- To a blender or food processor, add the red peppers, garlic, pepper rings, basil, pulse until chopped. Mix the vinegar and sugar together and add to the blender along with 2 teaspoons of the olive oil from the browning of the garlic. Blend until combined, but not smooth.
- Transfer to well sealed containers and refrigerate for up to 4 days.
Nutrition Facts : Calories 124 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/4 cup, Sodium 36 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
RED PEPPER TRIANGLES WITH ITALIAN RELISH
This healthier --and grain-free -- app takes simplicity to a whole new elegant level.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef's knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.
- On prepared sheet, toss bell pepper with 1 tablespoon oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool.
- Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining tablespoon oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish.
HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
ROASTED RED PEPPER TRIANGLES
I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. -Amy Bell, Arlington, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 485mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
ITALIAN BEEF SANDWICHES
Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree's recipe here is a quick version which she serves on sandwiches.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
- For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
- Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
- Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.
RED AND YELLOW PEPPER RELISH
Categories Condiment/Spread Garlic Olive Onion Pepper Sauté Bell Pepper Chill Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.
RED PEPPER RELISH
Provided by Florence Fabricant
Categories easy, condiments
Time 30m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Char the skins of the peppers over an open flame or under the broiler until they are completely blackened. When cool enough to handle, rub off the blackened skin, then split, seed and core the peppers. Chop them fine.
- Heat a dry, heavy skillet over medium-high heat, add the cumin, coriander and pepper and cook until they begin to become fragrant, two to three minutes.
- Lower the heat and add the oil, ginger and garlic to the skillet. Cook a minute or so, then add the wine and chopped peppers.
- Increase the heat and cook another few minutes, until there is no excess moisture in the skillet.
- Remove from heat, stir in the chopped fresh coriander and set aside until ready to serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 5 grams
ITALIAN RELISH
Make and share this Italian Relish recipe from Food.com.
Provided by msintrepid
Categories Lunch/Snacks
Time P1DT25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Finely chop first 5 ingredients.
- Bring remaining ingredients to a boil. Pour boiling liquid over chopped ingredients.
- Refrigerate. Best if made at least 24 hours before serving.
- Will keep for a month in tightly covered jar.
Nutrition Facts : Calories 551.3, Fat 46.1, SaturatedFat 6.4, Sodium 759.9, Carbohydrate 34.9, Fiber 21.2, Sugar 5.1, Protein 8.7
THREE-PEPPER RELISH
Categories Condiment/Spread Appetizer Broil Low Fat Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Bell Pepper Bon Appétit Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler. Holding bell pepper at stem, cut bell pepper into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining peppers. Place pieces skin side up on broiler proof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.(Can be made 1 day ahead; chill.)
- Peel peppers and cut into strips. Combine with remaining ingredients in small bowl. Let stand 2 hours at room temperature. Serve.
POLENTA TRIANGLES WITH ROASTED RED BELL PEPPER SAUCE
Italian comfort food! Love the the texture with the cheesy crust of the polenta. I prefer to bake the polent, however I've also included instructions for frying. Time does not include chilling time for the polenta (which can be made 24 hours in advance).
Provided by Galley Wench
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- RED PEPPER SAUCE:.
- Roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened.
- Immediately place in a paper bag, seal, and let sit for 3 minutes.
- Peel off the charred skin and discard.
- Slice the peeled peppers open and discard the membranes and seeds.
- Thinly slice two of the red peppers and set aside.
- In a saute pan over medium heat, heat the butter and olive oil and add the shallots.
- Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
- Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.).
- Remove from heat and let cool.
- In a food processor or blender (I use my kitchen 'motorboat'), add pan contents along with the lemon juice, salt, and pepper.
- Blend until smooth.
- Return to sauce pan and add remaining thinly sliced red pepper.
- Set aside.
- POLENTA:.
- In a large pot over medium-high heat, bring stock to a boil.
- Slowly pour in polenta, stirring constantly with a whisk as you add it.
- Reduce heat to moderately low and cook, stirring constantly, until polenta is smooth.
- Reduce to low heat, cover and cook until polenta is smooth, and no longer gritty on the tongue, about 30 minutes. Just before finishing, stir in Parmigiano-Reggiano and thyme.
- Pour creamy polenta into lightly oiled round cake or pie pan using a rubber spatula to smooth the surface.
- Refrigerate polenta until completely cold and firm.
- Cut polenta into wedges and remove from pan with a spatula.
- To Bake:.
- Bake at 450 degrees for until lightly browned, approximately 10-12 minutes.
- Pan Fried:.
- Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium.
- Add as many polenta triangles as you can without crowding the pan and cook for 2-3 minutes on each side or until golden. Sprinkle lightly with grated parmigiano-reggiano cheese.
- To Serve:.
- Just before serving, re-heat sauce in a saucepan and stir in cream.
- Ladle 1/2 cup of roasted red bell pepper sauce over each wedge. Top with Parmigiano-Reggiano and serve immediately.
Nutrition Facts : Calories 640.6, Fat 43.8, SaturatedFat 20.4, Cholesterol 96, Sodium 1272.3, Carbohydrate 48.3, Fiber 5.1, Sugar 11.2, Protein 17.3
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