Sunday, March 14, 2010

Peperoni alle Nocciole

The beauty of Italian antipasti is the combination of simplicity, balanced and flavor. This simple recipe is one of the best and typifies Piemontese flavors.

Peperoni alle Nocciole
(Appetizers for four)

2 large roasted red peppers (pealed, stemmed and seeded)
¼ cup of finely chopped fresh Italian parsley
¼ cup of oregano
Zest from ½ a lemon
¼ cup of freshly grated Parmesan cheese
1 small clove of garlic finely chopped
1/3rd cup of roasted hazel nuts, roughly chopped
3 Tablespoons of hazelnut oil (canola oil will work too)
Salt and pepper

Split the roasted red peppers in half and lay on a tray.
Mix the rest of the ingredients spread over the peppers and serve.


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