Paprika Terrine
Paprika terrine is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg bell peppers (red, yellow, green)
- 3 sheets white gelatin
- 4 bunches basil
- 3 Garlic cloves
- 100 g pine nuts
- 50 g grated Parmesan
- 100 ml olive oil
- Salt
- ground pepper
- rosemary sprig for garnish
Instructions
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1.
Preheat oven to 250°C. Halve the bell peppers, remove seeds and place cut side down on a baking sheet. Grill in the oven for 15 minutes until skin blisters. Remove, cover with a damp kitchen towel and let cool, then peel off the skin. Slice flesh into strips.
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2.
Soak gelatin in cold water.
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3.
Wash basil, shake dry and pluck leaves from stems. Peel garlic and finely chop. First grate garlic and pine nuts in a mortar, add basil and grate well. Transfer to a bowl and mix in cheese, salt, pepper, gradually whisking in olive oil. Dissolve gelatin in a small pot over low heat until runny, stir in 2 tbsp of pesto, then fold in remaining pesto.
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4.
Line the mold with plastic wrap and lay a layer of peppers on the bottom. Spread some pesto and add another layer of peppers. Repeat until all vegetables are used. Cover terrine, press down with boards and weight, and chill overnight. For serving, pour out and slice into rounds. Garnish with rosemary and serve.
