Roasted Red Peppers

• 6 Red Bell Peppers
• Parsley
• Garlic
• Anchovy
• S/P

Roast Peppers until well charred, but still firm. Rest 5 minutes in a covered bowl to release skins. 

Remove stems from peppers above bowl to catch extremely hot and delicious liquids. Careful! Put this nectar in a separate smaller bowl to cool. Keep filling with excess liquids which are released during prep process.

Pick charred flesh off peppers in a loose pinching motion. Lay Peppers on board and scrape lightly with spoon to clean remaining skins and seeds.

To a bowl add one tablespoon pepper elixir, one tablespoon olive oil, a knife point of crushed garlic,  1/2 anchovy fillet, or good squeeze of paste, fresh ground pepper and a pinch of salt. Crush together with back of spoon. Blend until cloudy. Add a fat pinch of chopped parsley, toss peppers in mixture, add olive oil and pepper nectar to liking and you're DONE! 

Great with fresh 'mooz', prosciutto and dried sausage, on sandwiches or salads. People will literally kiss you because they're that delicious!

DELICIOUS - DISTINCTIVE - D'AGOSTINO

The mission of St. Jude Children’s Research Hospital is to advance cures, and means of prevention, for pediatric catastrophic diseases through research and treatment. Consistent with the vision of our founder Danny Thomas, no child is denied treatment based on race, religion or a family's ability to pay.

TBA