Roasted Red Saffron Peppers Recipes

20 BEST ROASTED RED PEPPER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED-PEPPER SAFFRON TART

Steps:

• To roast bell peppers, place them directly on a gas burner over high heat. Roast until charred, turning as each side blackens. (Alternatively, roast peppers on a baking sheet under the broiler, turning as each side chars.)
• Transfer peppers to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skins. Lay peppers flat on a clean work surface. Using a sharp paring knife, remove stems, seeds, and ribs. Finely chop peppers, and set aside.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll out pate brisee to a 1/8-inch-thick round about 12 inches in diameter. Brush off excess flour, and wrap dough around rolling pin. Lift it over a 9-inch round fluted tart pan, and place dough in pan. Gently press into sides and bottom. Trim dough flush with edge. Using a fork, lightly prick all over bottom of dough. Freeze 20 minutes.
• Remove tart shell from freezer. Line with parchment paper, and fill with pie weights or dried beans. Bake until edge begins to brown, about 20 minutes. Remove parchment and weights, and continue baking until bottom of crust is golden, about 7 minutes more. Transfer to a wire rack, and let cool completely.
• Reduce oven temperature to 350 degrees. In a small saucepan, heat the cream over medium-low heat until just warm, and remove from heat. Add the saffron, and let steep, covered, 15 minutes.
• In a medium skillet over medium heat, melt the butter. Add shallot, and cook, stirring, until fragrant and soft, 1 to 2 minutes. Stir in the vinegar and reserved peppers. Season with salt and pepper, and set aside.
• In a small bowl, whisk together the saffron cream, egg, and egg yolks, and season with salt.
• To assemble tart, spread red-pepper mixture evenly over bottom of tart shell. Carefully pour cream mixture over red-pepper mixture. Bake until custard is set, 20 to 25 minutes. Transfer tart to a wire rack; let cool slightly before serving.

ROASTED RED PEPPERS

Steps:

• Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.
• Preheat broiler
• Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.
• Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.
• When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.