Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Red peppers, seeds removed 1 To 2 Tbs shallotts, minced
And quartered 1 t Fresh basil, minced (1/2 tsp
1/2 c Wine (white or blush - not Dried)
Red) 1/4 To one-half c evaporated
1/4 t Salt Skimmed milk

Place peppers, wine, salt and just enough water to cover in a sauce
pan and bring to a boil. Reduce heat and simmer for 10 min or until
peppers are tender. While the peppers simmer, saute shallotts in a
little olive oil Pam. Place peppers in a food processor or blender,
reserving the liquid, and puree. Pour puree in with the shallotts and
add evaporated skimmed milk and basil. Gently heat through (if too
thick, add some reserved liquid) and then either toss with pasta or
let cool and refrigerate until ready to use. This can be re-heated in
the microwave or over med. low heat on the stove. Garnish with a
sprinkling of parsley or a few basil leaves.

From: MAYFLIES#aol.com. Fatfree Digest [Volume 10 Issue 35], Sept. 15,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A#Prodigy.com using
MMCONV

Browse by categories