Insalata Tricolore
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 2 1/2 lb Fennel bulbs
- 4 lg Yellow bell pepper
- 1/3 c Extra-virgin olive oil
- Salt
- Cut
- 2 tb Minced fresh parsley
- 4 lg Red bell pepper
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- salt freshly ground pepper
- Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips.
- Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry.
- Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately.
Plating
Cookware for this recipe
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Grill or grill pan
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler