Shallots and yellow peppers sweat slowly in olive oil before brown rice vinegar reduces to nearly dry, leaving a bright, tangy coulis loosened with vegetable stock and seasoned simply.
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In 10-inch sauté pan, heat oil over medium flame. Sweat shallots until translucent.
Add peppers and sweat until softened.
Add vinegar and reduce until almost dry (au sec).
Add stock and uncovered for 15 minutes .
Puree in blender until creamy and return to pan. Season to taste with salt and pepper.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
