Tchoutchouka
(cha-choot-ka)
2002 Dos Victorias Verdejo, Jose Pariente

This was a very popular appetizer dish we served in The Brasserie when we first opened our doors fifteen years ago. It is a simple recipe to prepare, pretty to look at, and will stay in your refrigerator for days without spoiling.

The recipe is actually Algerian, and it's quite a fine match with our Verdejo.

Ingredients:

3 red bell peppers
3 golden bell peppers
6 medium tomatoes
1 tablespoon minced fresh garlic
Kosher salt
Freshly ground black pepper
Granulated
1/3 cup of premium olive oil
Garnish with Kalamata and various olives (3-6) for each plate and grilled ciabatta bread

Preparation:

• Char the peppers (either by roasting or over direct flame) and place them in an airtight container to steam.
• Blanch the tomatoes in boiling salted water and then place into ice water.
• Remove the skins and seeds of the peppers and tomatoes and julienne cut them.
• Combine them in a large sauté pan and cook slowly, partially covered over low heat until most of the liquid has evaporated and the mixture is thick. Let it cool.
• Add the olive oil.
• Season with salt, pepper and sugar to taste.
• Serve chilled (to your preference).
• Add garnishes.

The WineSellar & Brasserie
1-2004