Insalata Tricolore - Gourmet Recipe

INSALATA TRICOLORE

6 servings

4 lg Red bell pepper

4 lg Yellow bell pepper

2 1/2 lb Fennel bulbs

1/3 c Extra-virgin olive oil

2 tb Minced fresh parsley

salt freshly ground pepper

Preparation:

Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry. Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately.

Taken from www.recipesources.com/ethnic/europe/italian

A gourmet is a person with a discriminating palate and who is knowledgeable in fine food and drink. The word is a corruption of the French word groumet, a valet in charge of the wines. It is often used as an adjective for meals of especially high quality, whose makers or preparers have used especial effort or art in presentation or cooking the meal, or for facilities equipped for preparing such meals, such as a restaurant.

Foodie is often used by the media as a conversational synonym for gourmet. The word was coined synchronously by Gael Greene and by Paul Levy and Ann Barr, co-authors of The Official Foodie Handbook (1984). But there are important distinctions to be made between the two terms. Some gourmets would not consider themseleves foodies and many foodies would not consider themseleves gourmets.

A foodie might easily get caught up in a taco hunt--a search for the best taco stands and trucks in an area. But this would not be an adventure for a gourmet, strictly speaking. Certain events and publications cater to people who consider themselves gourmets or foodies, such as wine tastings and Gourmet magazine.

So try this recipe! be a gourmet person jaja! :)