How to Caramelize Peppers

 How to Cook Peppers in Caramel

We enjoy dishes with plenty of flavors, and one of our methods is to simply caramelize onions and peppers to achieve fantastic taste without the need for sauces or a ton of spices. 

Although they are both prepared in the same manner, we have found that only some people consider caramelizing peppers in addition to onions. 

Therefore, Cade thought it would be a good idea to give a short tutorial on caramelizing peppers, and I completely agree.

1. Begin with a pan made of stainless steel. If you must, nonstick is acceptable, but a stainless pan enables those brown bits (fond) to form, which results in more delicious vegetables when you scrape them away.

2. Heat up the pan with some butter, olive oil, or a mix of the two.

3. Add your pepper slices to the pan. It will look like a large mound at first, but it will soon condense.

4. Decrease the heat to medium-low and simmer the mixture for 40 to 50 minutes, stirring about every 10 minutes.

The taste of caramelized butter is what we desire, so we don't deglaze; instead, we just scrape away the crumbs as we stir. Some recipes call for water, wine, or other liquids. If you'd like, you may add a little liquid.

Ingredients

• 2 sliced hard-boiled eggs (How to Hardboil the Perfect Egg)
• Advice on how to prepare 1/2 Bunch of Asparagus
• Six thinly sliced, pan-fried, and drained slices of speck
• 1 lemon was juiced and zested in separate bowls.
• Olive Oil, 1/3 cup
• 1/4 cup freshly chopped basil
• Freshly grated Parmesan, 1/4 to 1/3 cup
• Pasta, half a packet

Instructions

• Asparagus ends should be snapped if not already done (see recommendations above) and placed on the pan.
• Add a drizzle of olive oil and toss to coat evenly.
• Roast in the oven for 8 to 12 minutes.
• After taking it out of the oven, slice it into 1 1/2"–2" pieces.
• An enormous pot of water is heated at high heat.
• Once it starts to boil, add a couple pinches of salt before adding the pasta.
• Reduce the heat to medium-high, then cook the pasta until aldente.
• Drain.
• Olive oil and lemon juice should be combined in the meantime.
• To taste, add salt and pepper.
• Combine the egg, asparagus, and heated pasta in a bowl.
• Basil, lemon zest, parmesan, and speck scattered on top.

Enjoy!

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