2020-03-30_People

MICHAEL VIGNOLA

Roasted Red Bell

Peppers with

Pistachio Pesto

‘Serve it as a starter or with grilled

steak, chicken or fish for a great

spring meal,’ says the executive chef

of Catch Steak restaurant in N.Y.C.

3 cups heavy whipping cream

1 cup unsalted pistachios, divided

11 ⁄ 2 Tbsp. kosher salt, divided

4 oz. Parmesan cheese, grated

(about 1 cup)

1 ⁄ 2 cup packed fresh basil leaves

11 ⁄ 2 Tbsp. fresh lemon juice

(from 1 lemon)

6 (5-oz.) red bell peppers

1 ⁄ 4 cup extra-virgin olive oil, plus

more for drizzling

1 ⁄ 2 tsp. turbinado sugar

Balsamic vinegar

1. Stir together cream,^1 ⁄ 4 cup water,^3 ⁄ 4 cup
   pistachios and 1 tablespoon salt in a
   medium pot; bring to a boil over medium.
   Reduce heat to low; simmer, stirring
   occasionally, until pistachios are tender,
   25 to 30 minutes. Remove from heat.


2. Pour cream mixture through a fine-
   mesh strainer into a heatproof bowl; set
   aside. Transfer warm pistachios to a
   food processor; add cheese and basil.
   Process until a smooth paste forms,
   1 minute. Gradually add^1 ⁄ 4 cup cream to
   pistachio mixture, processing until
   smooth, and adding up to^1 ⁄ 4 cup more
   cream, as needed until desired
   consistency. Add lemon juice; process
   10 seconds. Set aside.


3. Preheat oven to broil with rack
   positioned 5 inches from heat source.
   Arrange bell peppers evenly on a baking
   sheet. Broil until skins are burned and
   blackened, about 12 minutes, turning
   once halfway through.


4. Transfer peppers to a brown paper
   bag, and seal. Let stand until cool
   enough to handle, about 10 minutes.


5. Remove peppers, and discard stems,
   skins, cores and seeds. Place peppers on
   platter. Drizzle evenly with oil; sprinkle
   with sugar and^1 ⁄ 2 tablespoon salt.
   Lightly crush^1 ⁄ 4 cup pistachios, and
   sprinkle over peppers. Dollop with
   pesto mixture; drizzle with balsamic and
   additional oil.
   Serves: 6 Active time: 40 minutes
   Total: 1 hour, 20 minutes

food

INSET: NOAH FECKS

quick

tip!

Roast peppers without

an oven: If you have a gas

stove, place the pepper

directly on the burner

turned to high heat. When

one side has darkened (4 to 5

minutes), flip it with tongs,

and char the other

side. Repeat until the

pepper is blackened

all over.

By SONAL DUTT and MARY HONKUS

P13FOO1A(2).indd 83 FINAL 3/16/20 9:54 PM