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
