Friday, 17 May 2013

Dinner...

If you like pasta, and if you like capsicum, then you will love this recipe...
 
Throw about 6 red capsicums onto a baking tray, high heat oven,
cook until blackened on both sides.
Take out of oven and let cool until easy enough to handle with your hands.

Once they cool down, they will deflate a little...

Peel all the skin off, and pull apart and remove all the seeds on the inside...

Place all the capsicum flesh into a processor...

Add 2 - 3 cloves of garlic...

Add 1.5 tablespoons of white vinegar, 2 teaspoons of balsamic vinegar,
1 tablespoon of olive oil, freshly ground pepper...

Half a cup of chicken stock, and then process until smooth.

Place into pan, taste for salt and pepper, adjust accordingly...

Add half a cup of cream and stir...

This is the sauce stirred through ricotta ravioli.
Delicious...



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