grigliatina improvised Tonight ... how nice! Even as a child, the lake, for me it meant grilled meat, pork ribs, hot dogs, but also and more vegetables! So today as well as zucchini and eggplant made to the barbecue (which is why mignon ... the terrace is what it is ...) I will make these peppers, which have to do with a little barbecue in the strict sense. However, they are just good and then super fast to prepare!
INGREDIENTS: 2
peppers 2 yellow peppers 1 clove garlic
(who likes)
4-5 basil leaves Cut each pepper in half, drain the seeds and white parts, particularly if they are large cut into 4 layers each. Place all
lel slopes obtained in the basket of the cooker (if there are any cook in two rounds), put a little water and close the lid. Turn the heat to maximum
Since begins to whistle lower the heat and count 3 minutes, no more no if the peppers are too soft and the skin comes off more easily.
the past three minutes to pull out the peppers, let cool and then use a very sharp knife to remove the skin.
0 comments:
Post a Comment