Roasted peppers sauce or coulis
Comment: This sauce, is an ideal accompaniment for pasta or ravioli. This sauce can easily be made into a coulis, which is just a thicker sauce to accompany certain dishes, for example a quiche. To make a coulis, simply halve the amount of chicken stock, and optionally add a tablespoon of sherry or balsamic vinegar. After blending with the stem mixer, the coulis can be strained for a finer texture.
Serves 7 to 8
4 red peppers (750 g before preparation)
1 onion (rather large), coarsely chopped
2 to 3 cloves of garlic (depending on size), thinly sliced
4 tablespoons of tomato paste
2 dl dry white wine
4 dl chicken stock
cayenne pepper (opt)
balsamic or sherry vinegar (opt - see text)
Seed the peppers, cut them into strips (~2 to 3 cm wide) and roast them in the oven (grill) to blacken them well (~30 mn).
Once roasted, place them in a plastic bag to steam for 10 to 20 minutes, then peel them.
Cut the pepper fillets into small squares (2 to 3 cm on each side) and set aside (with the juice if there is any).
In a saucepan, brown the onions in ~4 tablespoons of EVOO with a pinch of salt.
Add the garlic, and cook it for 1 to 2 mn (without burning it).
Add the peppers, cook and stir for a few minutes, then add the white wine.
Reduce the wine (by 70%) until there is no more acidity.
Add tomato purée, stock (vinegar if using), and cayenne pepper (opt).
Blend with a stem mixer to make a homogeneous mixture.
Add pepper, check the salt (normally not necessary, it depends on the chicken stock), add some chopped basil leaves.
Serve with a basil leaf per serving.