"Kajikit" ha scritto nel messaggio

> One of the ladies at church has just had her cancer come back for a>
> fourth time, so naturally they're overwhelmed right now...
Amy can't have anything tomatoey because of the medication,> so chilli,
spaghetti, pizza etc are all out and they're the easiest> meals I can think
of!

I made this Saturday night and it was delicious. Just substitute cream for
the tomato juice.
Pepper and Salami Tart
preheat the oven to 200°C or 400°F

pizza or bread dough, rolled out to line a 9? pie tin or cake tin. I used a
layer cake pan, and I lined it first with the parchment or oven paper that
came with the pizza dough. That was a really good idea, because this is not
easy to cut, even with the paper!Fold over the edge and crimp

3-4 red peppers, depending on size, roasted or grilled to scorch the skin,
then rested and peeled.

80 g or 3 ounces of piquant salami or peperoni, cut into squares

1 clove garlic, creamed by using a knife and salt

1 heaped tablespoon capers, minced

1 tablespoon dried oregano
3 eggs, beaten

200 ml or 6.75 fl ounces tomato juice or passata di pomodoro

pinch of cayenne or peperoncino in polvere

First scorch or bake the red peppers as you prefer to do so that the skin
will come off easily after a few minutes of rest in a paper sack. Then peel
the peppers, remove the innards, then cut into slices with your knife.

Then stack up the salami or peperoni and cut into squares with that knife.

Next mince those capers. You can use those from a bottle very handily. Break
the 3 eggs into a medium sized bowl, add the tomato juice/passata and the
cayenne pepper and whisk together until smooth. Add the garlic, oregano and
capers and stir in well, then the cooked pepper strips and squares of
salami, just stirring in.

Pour this into the lined pan, cover the edges with aluminum foil, then cook
it in the oven for 40 minutes. When it was 15 minutes from being done, I
added 3 slices of salami, folded over, as a garnish. That looked good, but
made it harder to cut.