Cuisinart Premier Serie Manual De Instrucciones página 35

1 teaspoon extra virgin olive oil
¼ cup dry white wine
½ cup low-sodium chicken broth
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon fresh lemon juice
Preheat oven to 400°F.
Coat a baking sheet lightly with cooking spray and place red peppers on sheet.
Roast peppers in the oven for about 1 hour, turning the peppers halfway through the
roasting time. The skins of the peppers should be evenly browned.
Place peppers in a bowl and cover the bowl tightly with plastic wrap. Reserve to cool,
at least one hour.
Once peppers are completely cool, remove and discard all skins and seeds. Roughly
chop the peppers.
Once peppers are chopped, insert the metal blade to the food processor. With the
machine running, drop the garlic through the feed tube to fi nely chop. Add the onions to
the work bowl and pulse to evenly chop, about 10 pulses.
Place a sauté pan over medium heat and add the olive oil. When the olive oil is hot,
add the chopped onions and garlic. Sweat vegetables until they are soft, about 5
minutes. Stir in the chopped peppers until heated through. Add the wine and bring to
a simmer and reduce by half. Add the chicken broth, salt and pepper. Allow sauce to
simmer for about 5 minutes. Transfer contents of pan to work bowl. Process until sauce
is homogenous.
Remove sauce from work bowl and add the lemon juice. Taste and adjust seasoning
if necessary.
Calories 12 (17% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
Chocolate Sauce with Variations
This Cuisinart version replaces cream with skim milk, cutting the fat nearly in half.
Makes 1½ cups
6 ounces good quality bittersweet or semisweet chocolate,
broken into 1-inch pieces
4 ounces good quality milk chocolate, broken into 1-inch pieces
2 tablespoons superfi ne or bar sugar (optional)
½ cup skim milk, heated until it is just bubbling around the edges
1 teaspoon pure vanilla extract
Nutritional information per tablespoon:
• chol. 0mg • sod. 35mg • calc. 3mg • fi ber 1g
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