Much like bears, and some of the more awesome frogs, I occasionally go into hibernation due to holiday stress, lack of daylight, and broken cameras. But with the holidays past, light returning to the northern hemisphere, and a replacement camera in the mail it is time to emerge from my den and start posting some of my back-log.
This first dish is a cozy winter treat full of sweet onions (which I’ve seen all over the place this season and never before in my life – though that is probably just me being unobservant). Combined with roasted peppers and pecans, and highlighted with Parmesan cheese it’s a fairly simple dish that lends itself to being eaten while curled up with a good book.
This is adapted from a recipe that I was sent around Thanksgiving time. While the original recipe is tasty, it was more delicious tossed with pasta (which is suggested) and a few other add-ins. So I decided to throw out the middle man and just make the pasta dish. Enjoy!
Adapted from Stephanie Witt Sedgwick’s recipe in The Washington Post.
When you’re roasting the peppers don’t put on so much oil that it’s pooling on the pan. This may set your oven on fire, causing all the fire alarms to go off and scaring your dog (not that I’d know or anything).
This is a more approximate recipe than some others that I’ve shared. If you love peppers, throw more in. Hate Parmesan? Don’t add it (although you will want to add something salty to balance the flavor). Whatever feels right to you.
Use real Parmesan, not the stuff that comes in a green can. It costs more, but it tastes so much better.
1/2 lb pasta I like a small shaped pasta like bow-ties, but whatever you prefer
4 sweet onions, diced
2 sweet bell peppers
2 Tbsp olive oil
1/4 cup bread crumbs
1/2 cup grated parmesan cheese, divided
1/2 cup pecans, chopped
1/2 cup fresh mozzarella,cut into cubes optional
salt and pepper
Slice the peppers in half and remove the seeds. Drizzle (or rub) with olive oil and broil 4 inches from the flame until mostly blackened. Check them after 8 minutes, and then every few minutes until they’re ready, if you have a gas oven it will be faster. Remove from the oven and place in a plastic bag to steam for 30 minutes. This will make them easier to peel.
Meanwhile, heat a pan over medium low heat. Add the olive oil and onions, along with a generous pinch of salt. Cook and stir until browned and wonderful smelling. Remove from heat.
Cook the pasta according to package directions and drain. Place in an oven-safe dish.
Peel and chop the peppers. Add to the pasta along with the onions, 1/4 cup of Parmesan cheese and the mozzarella cheese. Salt and pepper to taste.
Combine the remaining Parmesan with the bread crumbs and pecans. Sprinkle on top of the pasta. Bake at 350 degrees for 5-10 minutes until the top is nicely browned.