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CHEF'S SECRETS

Along Came Pasta Maria

May 30, 1991|ROSE DOSTI | TIMES STAFF WRITER

If Maria Giordano, after whom Pasta Maria in Brentwood is named, sends a plate of Peperoni al Forno con Gorgonzola to the table, consider yourself honored. It's one of the tastiest and most popular appetizers offered at Pasta Maria. And when you discover how easy--and inexpensive--it is to prepare, you'll definitely want to try it at home.

PEPERONI AL FORNO CON GORGONZOLA

4 sweet red, yellow or green peppers

1/2 cup crumbled Gorgonzola

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

Roast peppers by placing over direct flame, turning often until skin is blistered and scorched. Using tongs, place peppers in paper bag or plastic bag and let sweat.

When cool enough to handle, remove outer skin from peppers and discard. Cut skinned peppers into 2-inch-wide strips. Place in casserole. Sprinkle Gorgonzola and Parmesan cheeses over peppers. Drizzle with lemon juice.

Bake at 400 degrees 10 minutes, or until cheese melts and is brown and bubbly. Makes 6 to 8 appetizer servings.

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