大象传媒

Bruschetta le blasanna traidisi煤nta na hIod谩ile d茅anta ag 脡amonn 脫 Cath谩in.

Is l贸n simpl铆 茅 seo at谩 il-daite sobhlasta. T谩 s茅 l谩n blasanna traidisi煤nta de chuid na hIod谩ile. Ceannaigh na hainseabhaithe is daoire agus is f茅idir 鈥� d茅anfaidh s茅 an-difear!

颁翱惭贬脕叠贬础滨搁

S茅 phiobar dhearga agus s茅 phiobar bhu铆
B谩ir铆n amh谩in d鈥檃r谩n tuaithe de chuid na hIod谩ile 鈥� Pugliese n贸 ciabatta
Ola ol贸ige 煤r铆on
Piobar dubh agus salann mara
3 ionga gairleoige
Dos de dhuilleoga basail
50g de chaprais
120g d鈥檃inseabhaithe maran谩idithe den scoth

MODH

Ar dt煤s, d茅an na piobair a ghr铆oscadh ar gach taobh go dt铆 go mb铆onn siad dubh: leis an chraiceann a bhaint d铆obh, cuir na piobair isteach i m谩la plaisteach agus s茅alaigh 茅. F谩g na piobair le fuar煤.
Nuair a bheidh siad fuar go leor, cuimil na piobair le do l谩mha agus imeoidh an craiceann d铆obh. Sruthlaigh le huisce fuar iad leis na s铆olta a bhaint.
Cuir na piobair ghearrtha i mbabhla m贸r maraon leis na caprais, na hainseabhaithe, slis铆n铆 caola gairleoige, duilleoga basail agus salann is piobar. Cuir stealladh maith ola ol贸ige orthu.
Faigh babhla eile agus cuir isteach 3 sp煤n贸g bhoird den ola ol贸ige, 1 sp煤n贸g bhoird d鈥檉h铆n茅agar balsamach de chuid Modena na hIod谩ile, duilleoga sail茅id agus salann mara. Measc le ch茅ile iad.
Sula gcuireann t煤 an bia amach ar an t谩bla, gearr an t-ar谩n ina shlis铆n铆 agus cuimil gach slis铆n go maith le gairleog amh, agus ansin fliuch le hola ol贸ige. Bain feidhm as an ghr铆osc谩n leis an ar谩n a dhonn煤 ar an d谩 thaobh, n贸 bain 煤s谩id as panna gr铆osctha n贸 gn谩thfhriocht谩n neamhghreamaitheach ar theas ard. Cuir cuid de mheasc谩n na bpiobar ar gach p铆osa ar谩in agus cuir an sail茅ad taobh leis.

CHAR-GRILLED MIXED PEPPERS WITH BASIL, ANCHOVY & CAPERS, SERVED WITH GARLIC BRUSCHETTA

Belfast chef 脡amonn 脫 Cath谩in cooks Char-grilled mixed peppers with basil, anchovy and capers, served with garlic bruschetta.

This is at once a colourful and delicious simple lunch dish 鈥揻ull of traditional Italian flavours. Do try to buy the best anchovies that you can afford as this will make all the difference.

INGREDIENTS

Six each, red and yellow peppers
1 loaf of country Italian bread such as Pugliese or Ciabatta
Extra-virgin olive oil
Black pepper and sea-salt
3 cloves of garlic
1 bunch of fresh basil
50g of capers
120g of quality marinated anchovies

METHOD

Begin by grilling the peppers all over until blackened: to remove the skins, place all of these into a plastic bag and seal it. Leave until they have cooled.
When cool enough rub the peppers with your hands and the skin will come off; rinse under cold water to remove the seeds.
In a large bowl place the sliced peppers along with the capers, anchovies, thin slices of garlic, basil leaves and salt and pepper. Dress generously with the olive oil.
In another bowl place 3 tablespoons of olive oil, 1 spoonful of Balsamic vinegar from Modena in Italy, add salad leaves & sea salt. Mix together.
Before serving, slice the bread and rub all over first with raw garlic, then drizzle with olive oil. Use your grill to toast on both sides or use a grill pan or ordinary non stick frying pan over a high-heat. Place the pepper mixture on each bread slice and serve with the salad mixture.

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