Down home summer recipe

June 2, 2008 12:00:00 AM PDT
A healthy summertime recipe with a down home twist! Executive Chef Brandon Sharp of Solbar at Solage Calistoga shares his pepperonata recipe.

Recipe: Pepperonata
Yield: 3 qt.

Ingredients

  • 30 each red peppers: roasted, peeled, seeded and julienned
  • 1 cup minced shallots
  • 3/4 cup extra virgin olive oil
  • 1/2 cup champagne vinegar
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped basil
  • Kosher salt
  • Black pepper

Method: Mix till combined; store covered in quart containers until ready to use.

The other ingredients are:

  • 12 ea sand dabs, dressed
  • 2 cups all-purpose flour
  • 1/4 cups vegetable oil
  • 1/4 cups unsalted butter
  • 2 tbsp. chopped parsley
  • 1 lemon
  • 2 pounds peeled and blanched fava beans
  • 2 tbsp. extra virgin olive oil

Solage Calistoga
Solbar Restaurant
755 Silverado Trail
Calistoga, CA 94515
(866) 942-7442
www.solagecalistoga.com


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