Ingredients:
Olive Oil 1 oz.
Sweet Onion, diced 4 oz.
Sherry 2 oz.
Tomato concassé 2 oz.
Caper Berries 4 Tbsp.
Red Bell Pepper 2 each
Green Bell Pepper 2 each
Whole Butter 2 oz.
Parsley leaves 40 each
Kosher Salt & Ground Black Pepper to taste
Procedure:
Rub the peppers with oil and roast, peel and cut into short strips
Sweat the onion in the olive oil until soft
Deglaze with sherry, reduce by half
Add the tomatoes and capers and sauté briefly
Add the pepper strips and continue to sauté
Add the parsley and whole butter, toss over a medium flame until the butter is melted
Adjust seasoning and serve.
Recipe Type: AuthenticOlive Oil 1 oz.
Sweet Onion, diced 4 oz.
Sherry 2 oz.
Tomato concassé 2 oz.
Caper Berries 4 Tbsp.
Red Bell Pepper 2 each
Green Bell Pepper 2 each
Whole Butter 2 oz.
Parsley leaves 40 each
Kosher Salt & Ground Black Pepper to taste
Procedure:
Rub the peppers with oil and roast, peel and cut into short strips
Sweat the onion in the olive oil until soft
Deglaze with sherry, reduce by half
Add the tomatoes and capers and sauté briefly
Add the pepper strips and continue to sauté
Add the parsley and whole butter, toss over a medium flame until the butter is melted
Adjust seasoning and serve.
Recipe Author: American Culinary Federation
Restaurant: Isleworth Country Club
Source: http://www.acfchefs.org/download/documents/events/2011/ce_handout_composing_flavors.pdf