Recipe: Barbecued Capsicum with Egg and Pecorino »

From The Food of Argentina by Ross Dobson and Rachel Tolosa Paz

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Barbecued capsicum with egg and pecorino, The Food of Argentina

Barbecued capsicum with egg and pecorino, The Food of Argentina [©Smith Street Books ]

<i>The Food of Argentina</i> by Ross Dobson

 

Argentinian cuisine is on its way to becoming a global food trend and this this book may well reveal why.

The Food of Argentina by Ross Dobson and Rachel Tolosa Paz takes you to the homes and families, bars and eateries of the country where influences from its European heritage mix wonderfully with a disctinctive South American feel to create a superb range of dishes.

These are the ones you can dish up and get your own taste of South America!

Ross writes:

This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be soft and tender, so give them some time alone on the barbecue before cracking in the eggs.

For a slight variation on this recipe, lay a thin slice of provolone over each egg instead of using pecorino.
 

Morrones a la Parrilla con Huevo y Queso (Barbecued Capsicum with Egg and Pecorino)

Ingredients (serves 4)

  • 4 medium red capsicums (bell peppers)
  • 8 eggs
  • 90 g (3 oz/1 cup) finely grated pecorino
  • 1 tablespoon coarsely chopped flat-leaf parsley
  • 2 tablespoons extra virgin olive oil

Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.

Preheat a barbecue hotplate or grill plate to high.

Place the capsicum on the barbecue and cook, turning frequently, for 10-15 minutes – you want the capsicum to be soft, but not too charred.

Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbecue and cook for 8-10 minutes, until the eggs have set.

To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.


This recipe from The Food of Argentina is reproduced with the kind permission of the publisher.

See links below for more recipes and information.

Read more in the press release »

The Food of Argentina by Ross Dobson and Rachel Tolosa Paz is published Smith Street Books (Melb, Vic; Nov 2018; Hc; 256pp; RRP A$49.99) and distributed by Simon & Schuster.It is available from good bookstores from November 2018.

It can also be purchased online via booko.com.au »

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November 19th, 2018
 
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