Deliciously vegetarian - nice as appetizer
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (for 4 persons):
2 big red bell peppers
400 ml vegetable stock
1 teaspoon matcha powder
200 g small noodles (e. g. rice noodles)
150 ml white wine
Grated peel of one lemon
Divide peppers in halves and remove the stalks and the seeds. Place on a baking tray with peel on the upper side. Roast in the pre-heated oven grill for a few minutes until peel turns black and starts to peel off. Take out of the oven and let cool down taped with a damp cloth for 10 minutes. Now the peel is easily removable. Keep warm inside the oven.
Boil tea powder together with vegetable stock. Chop onion finely and sauté in olive oil until glassy. Add noodles and fry briefly. Pour some wine and approx. 1/3 of the tea broth. Let cook smoothly at low temperature for about 20 minutes until the noodles have soaked up the liquid. Now add rest of the tea broth. Infuse until the matcha noodles have similar heavy consistency as a risotto. Stir in some butter and season to taste with salt and pepper.
Heat butter in a pan and roast breadcrumbs until golden-brown. Remove from cooker and mix with lemon peel.
Arrange bell peppers on the dishes, fill with matcha noodels and sprinkle with breadcrumbs.
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