Red Pepper and Saffron Sauce

Product :saffron
Category : starters
Nº of Portions :2
Origin : Spain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Prepare the saffron infusion. Brush the peppers with a film of olive oil, then roast, grill or barbecue until the skin is charred, blackened and blistered on all sides. Remove the peppers from the heat and then place in a heavy pan and gently sweat the onion, then add the garlic and tomatoes; leave to cook for 20 minutes. Peel the peppers over a bowl to retain all the juice and transfer any pepper juice in the bag to the bowl. De-seed the liquid by straining it through a sieve and reserve. Chop the pepper flesh and add to the onion mixture, cook together for 2 minutes. Then add half the saffron infusion, the pepper juice, the thyme, the lemon juice and the vinegar. Stir and simmer for 10 minutes, taste and adjust the seasoning. Purée the mixture in a blender or mouli, then return it to the pan to warm to serving temperature. Stir in the remaining saffron infusion and serve.
Advice :
15ml of lemon juice
4 large red peppers
45ml extra virgin olive oil
1 red onion chopped
225 g ripe, vine tomatoes, chopped and de-seeded
2 teaspoons fresh thyme ˝ lemon juiced
Dash of sherry vinegar
Salt and pepper

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