Légende médoc
Accompanied by pepper confit
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 1 sprig rosemary
- 3 cloves garlic
- 50g (2oz) rocket
- 1 small fresh goat’s cheese
- 1 small bunch parsley
- Olive oil, salt, pepper
For 4 persons Preparation time: 20 minutes | Cooking time: 1 hour
The recipe :
Slice the peppers in two, lengthways and remove the seeds. Put them in a roasting tin skin side up, put into the oven under the grill until the skins become black and blistered (10 minutes). Peel them, slice them into strips, put them in a high-sided frying pan with the rosemary and the unpeeled garlic. Season with salt and pepper, cover with olive oil, cook very gently for 1 hour and leave to cool. Wash, spin and chop the rocket. Mash the goat’s cheese with a fork, season with salt and pepper, add the rocket, and stir. Serve the peppers with the goat’s cheese and the peeled garlic, sprinkle with finely-chopped parsley.
The wine :
A robust intense and aromatic wine with notes of candied fruit, ripe silky tannins and an excellent fruity and spicy finish. The dish is quick to respond with the aromas of gently baked and candied peppers.
Serve with a young Légende Médoc
