Title: Roasted Peppers W/ Saffron & Basil "Savory Way"
Categories: Appetizer
Yield: 2 Servings

2	lg	Bell peppers, red with thick flesh
1	tb	Oil, olive, extra-virgin
	pn	Saffron threads
		Basil leaves, torn

To roast the peppers over a gas burner, set them directly in the flame. Turn them every few minutes so that the entire surface is exposed to the flame and the skin is eventually charred all over. (Peppers can also be roasted under the broiler)

Set the finished peppers in a bowl, cover it with a plate and allow it to stand for at least 10 minutes to steam.

Carefully scrape away the charred peel with a knife. Save any of the syrupy juices that collect in the bottom of the bowl. Cut open the pepper, scape out the seeds, cut the flesh into strips, and add them to the bowl with the juices. Warm the olive oil and a pinch of saffron threads and let stand until cooled. Pour it over the peppers, add several torn fresh basil leaves and toss together. The saffron flavor will continue to deepen as the peppers sit.

Source: "The Savory Way", Deborah Madison, Bantam Books ISBN 0-553-05780-4 1990 page 330 typed by Dorothy Hair 7/94

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