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1 red pepper
450 g (1 lb) Rooster potatoes
8 tbsp Filippo Berio Extra Virgin Olive Oil
1 tsp paprika
50 g (2 oz) hazelnuts, roasted
1 clove garlic, crushed
2 tomatoes, deseeded and chopped roughly
1 tbsp tomato purée
1 tbsp balsamic vinegar
Grill pepper until blackened. Cool, then remove and discard skin and seeds. Chop.
Preheat oven to 200 C, 400 F or gas mark 6. Boil potatoes in salted water for 5 minutes then drain and cut into wedges. Toss in 2 tbsp of oil. Mix 1 tsp salt with paprika and dust over wedges. Place on a baking tray and roast wedges for 20 to 25 minutes, or until golden.
Meanwhile, place nuts in a food processor and chop finely. Add garlic, red pepper, tomato, tomato purée and vinegar and process together. Add remaining oil while processor is running. Season with salt and pepper and serve dip with wedges.
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