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January recipe: roasted blue pepper coquettes

Roasted blue pepper coquettes

Ingredients for 8-10 cakes or a large cake.

For the pasta:

  • 1 cup of olive oil
  • 1 cup of water
  • a pinch of salt
  • half a teaspoon of bicarbonate
  • the loose flour that is drunk

For the filling:

  • 6 roasted blue peppers
  • 2 garlics
  • virgin olive oil
  • salt
  • good pepper
  • allspice
  • cayenne pepper (optional)

At the end of summer, when the blue pepper is in full production, the ripe ones can be harvested, when they are red, roasted and preserved for use throughout the year, canned or frozen. To roast the peppers, we can do them in the oven or on the grill, smeared with a little olive oil and until they are well cooked, and with black skin. We will peel them with the help of a little cold water, we will remove the cocoon and the seeds, and we will cut the pulp into strips.

We season the peppers with salt, oil, very finely chopped garlic, a little pepper and cayenne pepper, and if we want we can also add a pinch of hot pepper. We will stir it well and taste it to rectify, if necessary.

Turn on the oven at 200 °C.

To make the pasta, pour the oil and water into a bowl, with the salt and bicarbonate. We will gradually add the flour, stirring little by little, and then knead it until we get a homogeneous mass. We let it rest for about 10 minutes and spread it with our hands in an oiled oven tin, or by making individual coquettes.

Finally, distribute the soaked peppers on top, and bake the cake until it is golden and the pastry is crispy. Take it out of the oven and add a drizzle of olive oil. We can enjoy it alone or accompanied by a piece of cheese or some grapes.

Recipe source: Isabel Maria Mestre, Of Honey and Sugar (Arian)

You can consult the other recipes at the entrance of the Calendar 2021.

January 5, 2021