My husband and I love this dish. It’s a simple recipe and easy to make. It great for adding colour to a dinner party. You can use red and yellow capsicums and served on a large plate looks stunning. They also well with a good wine.
Can you use green capsicum?
Yes, you can but I find them to have a slightly bitter taste, so I prefer to use sweeter yellow and red capsicums.
Can use small capsicum?
Yes, you can use small capsicum.
Can’t get bourghul.
No problem, you can use rice, quinoa, couscous and barley.
Woolworth Bourghul
Can use other cheese?
Yes, you can use any cheese you like.
Feta
Goat cheese
Pizza cheese (mozzarella balls)
Can’t get basil.
You can use parsley leaves.
What kind nuts can you use for basil sauce?
Cashews
Macadamia
Pine nuts
Can you eat the next day?
Yes, you can eat the next day, even cold, it’s delicious!
Piedmontese roasted capsicum
Ingredients
For bourghul
- ½ cup Bourghul
- 1 cup Water
- 15 g Butter
- ¼ each red onion
- ½ tbsp Pepitas
- 2-3 each Olives
- 1 each Garlic
- ½ tbsp Olive oil
- ½ tsp Salt
- ⅛ tsp Pepper
For Capsicum
- 2-3 each Red capsicum
- 6-8 each Cheery tomato
- 4-6 fillet Anchovies
- 10 each Bocconcini
For Basil sauce
- 10 g Basil leaves
- 20 g Cashew nuts
- ½ each Lemon Juice
- 2 tbsp Olive oil
- ½ tsp Salt
Instructions
- Melt butter in a pot over a mid heat.
- Add ½ cup of bourghul and stir well.
- Add 1 cup of water and reduce the heat to low.
- Put a lid on the pot and simmer for 15-18mins.
- After 15mins, check the bourghul. If it’s cooked, turn off the heat and leave it covered.
- In the meanwhile, chop ¼ each of red onion.
- Slice olives.
- Mince 1 garlic clove.
- Add all the ingredients to the cooked bourghul and add ½ tbsp of pepitas, salt and pepper mix well.
- Preheat your oven to 190℃.
- Cut the capsicum in half and remove seeds.
- Place all the capsicums on a baking tray.
- Add the cooked bourghul into capsicums then add the cherry tomatoes.
- Cover the capsicums with baking paper.
- Place the capsicums in the oven and bake for 40-45mins.
- While we’re waiting, make the basil sauce.
- In a blender, crush the cashews well.
- Place the crushed cashews into a bowl.
- Use the same blender, add basil, olive oil, lemon juice, and salt and blend well.
- Pour the basil sauce into the bowl with the cashews and mix well.
- After 45 mins, remove the capsicums from the oven and remove the baking paper.
- Put bocconcini on the capsicums then back into the oven for 7-10mins.
- After 7 mins, remove the capsicum from the oven, add the anchovies and the basil sauce, then serve.
Video
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