Name: Pimentos assados, feta e pistachio
Prep time: 3 min
Cook time: 15 min
Ingredients: 200 g pimentos vermelhos (2 pimentos médios, sem sementes); 200 g queijo feta; 15 ml vinagre; 50 ml azeite (extra virgem); 25 g pistachio (sem casca, duhh!); 50 g pão ralado; 5 g pimenta cayenne; 5 g sal; 5 g salsa (picada); 2 g paprika fumada

Roasting is everything. Don’t rush the peppers! Slow roasting transforms humble bell peppers into silky, smoky jewels. That char — it’s like a flavor jazz solo that wakes up the entire dish.
Pistachios as the secret hero. They add texture and an unexpected buttery crunch that contrasts beautifully with the creamy feta and soft roasted peppers. Toast them lightly for extra depth, but don’t burn – no one wants bitter notes crashing this party.
Balance the acid and heat! A splash of good quality vinegar carves through the rich, and cayenne pepper adds a teasing kick. It’s the kind of subtle heat that makes you want just one more scoop.
Blend but don’t overblend. Leave a little texture. This dip should feel rustic and alive, not a smooth puddle of indifference.
Serve with soul. Slather it on toasted rustic bread, fresh veggie sticks, or even as a bold sauce for grilled fish or chicken. It’s versatility meets vibrancy.

Pimentos assados, feta e pistachio

Ingredientes 1x1.5x2x2.5x3x

Preparação

Notas do Chef:

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Gaspacho de meloa com presunto crocante

Ingredientes