Three months already that I did not wrote anything on my blog…. Not that I was not on holidays since then, although I enjoyed the sea for about 3 weeks close to Tuscany and a short week in France. The MAIN reason is hormons and especially one that can play you bad tricks like nausea and even more (I am talking about and to women)! It is said that after 3 months things are getting back to normal (hopefully!!). I am still sensible to smell but less than before. A. had to change deodorant, all the soap, even Giacomo’s one, had to be changed and new ones approved by my nose. The fridge and groceries became my best enemies for that period… Even thinking about recipes and cooking brought me right back to bed. So I sulked foodblogs and everything that was related to cooking during that time. Yes you all guessed! #2 is expected for mid march!

Now things are back to almost normal and here you will find a last fresh summer recipe with sweet peppers and fresh coriander. I did it this week-end with green and red sweet peppers, this one is with red and yellow. I think the 1st association (original recipe) was better than the 2nd, or question of taste. Note that I already did that kind of recipe, but this one is adopted for good!

Caviar de poivrons à la coriandre et au cumin

6 pers.

• 3 poivrons verts ou jaunes
• 3 poivrons rouges
• 3 gousses d’ail
• 1 cc bombée de cumin en poudre
• 1 bouquet de coriandre fraiche
• 1 cc de piment doux
• 1/2 citron
• 4 cs d’huile d’olive
• 2 cs de vinaigre
• sel et poivre du moulin

1. La veille laver les poivrons et les faire griller au four (180-200°C) jusqu’à ce que la peau commence à noircir. Les conserver dans un sachet plastique fermé jusqu’au lendemain (astuce qui permet de les éplucher plus facilement)
2. Le lendemain lever la peau des poivrons. Les évider et les mettre sur du papier absorbant.
3. Laver la coriandre et l’effeuiller. Placer les feuilles et les poivrons couper en lanières dans le bol d’un mixeur. Mixer tout en conservant des morceaux de pulpe.
4. Dans un fait-tout faire revenir dans 2 cs d’huile d’olive l’ail hachée, le piment doux et le cumin. Ajouter la pulpe de poivrons et faire revenir à feu doux pendant 5 mns tout en remuant.
5. Verser dans un plat et ajouter le jus du demi citron, le vinaigre et l’huile restant. Saler, poivrer et mélanger. Servir idéalement frais

Caviar di peperoni con coriandolo e cumino

6 pers.

• 3 peperoni verdi o gialli
• 3 peperoni rossi
• 3 spicchi d’aglio
• 1 cucchiaino di cumino in polvere
• 1 mazzetto di coriandolo fresco
• 1 cucchiaino di pimento dolce
• 1/2 limone
• 4 cucchiai di olio d’oliva
• 2 cucchiai di aceto (di mele)
• sale e pepe

1. Il giorno prima, pulire i peperoni. Infornare e lasciare grigliare fin quando la pelle comincia ad essere nera. Conservare in una busta di plastica (ziplock) chiusa fino all’indomani.
2. Il giorno dopo spellare i peperoni. Svuotarli e metterli sulla carta assorbente.
3. Pulire il coriandolo e levare le foglie. Frullare un po’ di foglie insieme a i peperoni.
4. In una pentola far soffriggere in 2 cucchiai d’olio l’aglio a pezzi, il pimento e il cumino. Aggiungere la polpa di peperoni e lasciar cuocere per circa 5 minuti.
5. Mettere in un piatto e aggiungere la spremuta di limone, l’olio d’oliva, l’aceto, sale e pepe. Mescolare e servire freddo.

Sweet peppers caviar with coriander and cumin

6 servings

• 3 green or yellow sweet peppers
• 3 red sweet peppers
• 3 cloves of crushed garlic
• 1 big teasp of cumin (in powder)
• 1 bunch of fresh coriander
• 1 teasp of hot (but not too much) pepper
• 1/2 lemon
• 4 tbsp olive oil
• 2 tbsp vinegar
• Salt and pepper

1. The day before warm up the oven to 180-200°C.  Put the peppers cleaned and entire on a plate in the oven until their skin start turning to black. Keep them in a closed plastic bag until the day after (it helps to clean them easily).
2. The day after peel them and remove the seeds and the stalk. Dry the cleaned sweet peppers.
3. Wash the coriander and put the leaves in a blender. Mix it gently with the sweet peppers.
4. In a pan, brown the crushed garlic, cumin and hot pepper. Add the sweet peppers pulp. Cook it for about 5 mns.
5. Pour it in a plate with the lemon juice, oilve oil and vinegar. Serve cold.