Pimentos à l'Algérienne (Sweet Peppers, Algerian Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pimentos (sweet peppers)
- Oil
- Vinegar
- Onion
Instructions
- Grill the pimentos over a gentle fire, both to lift the skin and to lessen their burning sharpness.
- Remove the lifted skin.
- Cut them in two lengthwise and take out the seeds.
- Cut the flesh into julienne and season it with oil and vinegar.
- Dress on raviers, surrounded with very small, very thin rings of onion.