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🍽️ Grilled Pepper Terrine with Basil Pesto

1874 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg bell peppers (red, yellow, green)
• 3 sheets white gelatin
• 4 bunches basil
• 3 garlic cloves
• 100 g pine nuts
• 50 g grated Parmesan
• 100 ml olive oil
• salt
• pepper (from the mill)
• rosemary sprig (for garnish)

Instructions

1. 1. Preheat the oven to 250 degrees.
2. 2. Halve the peppers and remove the core.
3. 3. Place the pepper halves cut-side down on a baking sheet.
4. 4. Grill the peppers in the oven for 15 minutes until the skin blisters.
5. 5. Remove the peppers from the oven and cover them with a damp kitchen towel.
6. 6. Let the peppers cool down.
7. 7. Peel the skin off the peppers.
8. 8. Cut the pepper flesh into strips.
9. 9. Soak the gelatin in cold water.
10. 10. Wash the basil and shake it dry.
11. 11. Pluck the basil leaves from the stems.
12. 12. Peel the garlic and chop it finely.
13. 13. Pound the garlic and pine nuts in a mortar.
14. 14. Add the basil and pound it well too.
15. 15. Transfer the mixture into a bowl.
16. 16. Stir in the cheese, salt, and pepper.
17. 17. Gradually mix the pesto with the olive oil.
18. 18. Drain the gelatin until it is no longer dripping.
19. 19. Dissolve the gelatin in a small saucepan over low heat.
20. 20. Stir 2 tablespoons of the pesto into the dissolved gelatin.
21. 21. Mix the gelatin mixture well with the remaining pesto.
22. 22. Line a mold with plastic wrap.
23. 23. Line the bottom of the mold with a layer of peppers.
24. 24. Spread some pesto over the pepper layer.
25. 25. Place more pepper strips on top.
26. 26. Repeat the layers until the vegetables are used up.
27. 27. Cover the terrine.
28. 28. Place a board and a weight on top.
29. 29. Let the terrine cool overnight.
30. 30. Unmold the terrine for serving.
31. 31. Slice the terrine.
32. 32. Garnish the slices with rosemary.

Nutrition per serving

• kcal: 1874
• Protein: 61 g · Fett/Fat: 160 g · Carbs: 51 g