Best Roasted Red Bell Pepper Coulis Recipes

ROASTED RED BELL PEPPER COULIS image

Yield 4 cups of coulis

Number Of Ingredients 7

4-6 large red bell peppers
1/4 cup extra virgin olive oil
1/4 cup shallots, chopped
1/2 cup stock (as appropriate to the dish being served with the sauce)
1/2 cup (plus or minus) additional stock or water
salt
pepper

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 image

Yield Serves 4 as appetizers

Number Of Ingredients 7

1 large red bell pepper
1 tablespoon olive oil
1 teaspoon dried oregano
1 garlic clove, peeled
24 littleneck clams, scrubbed
3 slices pancetta or bacon, cut into 24 pieces
Lemon wedges

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.