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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Piquillo Peppers with Balsamic and Parmesan Recipe

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This recipe for Piquillo Peppers with Balsamic and Parmesan is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7-10 oz jar piquillo peppers drained and cut in half
1/4 c. flat leaf parsley, chopped
1/2 c. EVOO
Salt and fresh ground pepper
1 T. aged balsamic
2 oz. Parmigianino-Reggiano
Directions:
Directions:
Arrange the peppers on a platter.
Process the parsley and olive oil into puree.
Season with salt and pepper.
Drizzle over peppers, the add balsamic.
Microplane the cheese and put over the top.
Serve with crostini.
Number Of Servings:
Number Of Servings:
6

 

 

 

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