Sweet Red Pepper Terrine Recipe


Main Ingredient


 Sweet red peppers6 Large
 Garlic4 Clove (20 gm) (Unpeeled)
 Salt1⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Part skim ricotta cheese1 1⁄2 Cup (24 tbs)
 Unflavored gelatin2 Tablespoon
 Canned low sodium chicken broth1⁄2 Cup (8 tbs) (Undiluted)
 Asparagus spears10
 Watercress vinaigrette1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1233 Calories from Fat 540

% Daily Value*

Total Fat 58 g89.1%

Saturated Fat 18.7 g93.4%

Trans Fat 0 g

Cholesterol 114.4 mg

Sodium 3169.4 mg132.1%

Total Carbohydrates 89 g29.7%

Dietary Fiber 18.1 g72.4%

Sugars 36.1 g

Protein 82 g163.4%

Vitamin A 537.1% Vitamin C 1634.7%

Calcium 119.7% Iron 47.9%

*Based on a 2000 Calorie diet


Cut peppers in half lengthwise; remove and discard seeds and membrane.
Place peppers, skin side up, and garlic on a large baking sheet; flatten peppers with palm of hand.
Broil 5 1/2 inches from heat 15 to 20 minutes or until charred.
Place peppers in ice water until cool.
Remove from water; peel and discard skins.
Squeeze garlic pulp into container of an electric blender or food processor; add sweet red peppers, salt, and ground red pepper.
Top with cover, and process until smooth.
Transfer to a saucepan; cook over medium-low heat until mixture reduces to 1 3/4 cups.
Remove from heat, and let cool.
Return puree to container of blender; add ricotta cheese.
Top with cover, and process until smooth.
Transfer to a bowl.
Sprinkle gelatin over chicken broth in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Stir into pureed pepper mixture; cool to room temperature.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Trim asparagus to 8 1/2-inch lengths.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 4 to 5 minutes or until crisp-tender.
Line an 8 1/2- x 4 1/2- x 3-inch loafpan with heavy-duty plastic wrap.
Pour half of pureed mixture into prepared loafpan; arrange asparagus spears lengthwise on mixture.
Pour remaining pureed mixture over asparagus, spreading evenly.
Cover with plastic wrap, and chill at least 4 hours or until set.
Remove top sheet of plastic wrap.
Invert terrine onto a serving platter; remove remaining plastic wrap.
Slice terrine with an electric knife.
Transfer to individual serving plates.
Spoon Watercress Vinaigrette in circles around slices of terrine.
Draw a wooden pick through vinaigrette, creating a paisley design.