Cipollini and Bell Peppers: Seasonal Chef Recipe

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Onions and peppers are making their way to the markets this month and in particular you will find a mild and sweet variety called cipollini. Roasting is the typical application, but our Seasonal Chef does a quick sauté with peppers to create a fast and easy dish. Click this link to read more about the inspiration for this Cipollini and Bell Pepper dish.

Cipollini and Bell Peppers

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4-6

Ingredients

  • 1 lb cipollini onions
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1 lb bell pepper, mix up the colors
  • 2 -3 garlic cloves
  • ½ cup light white or rose wine, optional
  • ¼ cup finely chopped fresh parsley
  • Juice ½ lemon

Instructions

  1. With the water running, clean the onions and peel back the outer papery skin layer. Doing it under water will make this job very easy! Nip off the top and any dangling roots, but keep the root end intact. Carefully slice them in half through the root end.
  2. Over medium heat, in a large saute pan drizzle in about 2-3 tablespoons of oil and place the onions cut side down. Add a good pinch of salt and pepper and cook the onions for about 5 minutes, or until golden brown. Then flip them over.
  3. While the onions are cooking chop up the peppers. I opted for big uneven chunks in this dish. I think they looked really pretty in the final presentation. Smash the garlic cloves and give them a rough chop.
  4. Once you flip the onions toss in the peppers, garlic and another good pinch of salt and pepper. Raise the heat slightly and saute the peppers, onion and garlic for about 5 minutes, or until the peppers get a bit tender and charred. Don’t let them get really soft. It’s nice to have them a little al dente.
  5. Add the wine and turn up the heat slightly to burn off the alcohol, about 2 minutes more.
  6. Remove from the heat and add the parsley and lemon juice and toss again. Taste and season as needed. Serve warm or at room temperature.
http://food.lohudblogs.com/2014/08/28/cipollini-and-peppers-seasonal-chef-recipe/

 

Cipollini and Bell Pepper Mix
Serves 4-6

1 lb cipollini onions
Extra virgin olive oil
Kosher salt
Ground black pepper
1 lb bell pepper, mix up the colors
2 -3 garlic cloves
½ cup light white or rose wine, optional
¼ cup finely chopped fresh parsley
Juice ½ lemon

1. With the water running, clean the onions and peel back the outer papery skin layer. Doing it under water will make this job very easy! Nip off the top and any dangling roots, but keep the root end intact. Carefully slice them in half through the root end.
2. Over medium heat, in a large saute pan drizzle in about 2-3 tablespoons of oil and place the onions cut side down. Add a good pinch of salt and pepper and cook the onions for about 5 minutes, or until golden brown. Then flip them over.
3. While the onions are cooking chop up the peppers. I opted for big uneven chunks in this dish. I think they looked really pretty in the final presentation. Smash the garlic cloves and give them a rough chop.
4. Once you flip the onions toss in the peppers, garlic and another good pinch of salt and pepper. Raise the heat slightly and saute the peppers, onion and garlic for about 5 minutes, or until the peppers get a bit tender and charred. Don’t let them get really soft. It’s nice to have them a little al dente.
5. Add the wine and turn up the heat slightly to burn off the alcohol, about 2 minutes more.
6. Remove from the heat and add the parsley and lemon juice and toss again. Taste and season as needed. Serve warm or at room temperature.

Recipe created by Maria Reina, of Bella Cucina Maria and Seasonal Chef for the Small Bites blog, at LoHud.com.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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