Best 3 Red Bell Pepper Coulis Recipes

RED BELL PEPPER COULIS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

ROASTED RED BELL PEPPER COULIS

Steps:

• Roast the peppers until the outer skin turns black all over. Immediately place the peppers in a bowl covered tightly with plastic, and allow to cool for 20 minutes or longer. Separate the blackened outer peel by hand. Heat the olive oil and shallots in a saute pan over medium-high heat, about 5 minutes. When the shallots are softened, add the peppers, then the stock. Simmer and stir until slightly reduced, about 5 minutes. Puree the pepper mixture in a food processor or blender, being very careful with the hot spinning liquid, then pass it through a strainer. Add more liquid if desired, and salt and pepper to taste.

ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS

Steps:

• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
• Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
• Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.