Roasted Red Peppers with Fennel
Cookbook
Page 52
Cuisine: Mediterranean
Course: Main Courses
Reviews
1 reviews,
average rating 3.0 / 5
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This tasted fine but based on the author's comment that the peppers and fennel need to be soft, I think a stage has gone missing from the instructions. My fennel was distinctly crunchy after its 2-minute blanching - definitely needed either longer blanching or some time in the oven before the final addition of the cheese.