6 Red Romano or Bell Peppers – roasted, peeled and de-seeded
2 Beef Tomatoes – peeled and de-seeded
1 white onion – finely sliced
Salted Cottage Cheese / Feta
1 tbsp plain Flour
Butter – ¼ stick
Salt & Pepper
Fingers of toasted/stale bread
Sweat the onion in a little olive oil until soft.
Sauté the pepper fillets and tomatoes in Olive oil. Mince with a sharp knife to a course pulp, season and set aside in a colander to cool and drain.
In another pan, melt the butter and whisk in the flour to make a rhue. Crumble in the cheese, and season generously with Salt, pepper and chilli to taste.
Mix the vegetables and cheese mixture together.
Place in an earthenware pot with a hot chilli on the top then bake for 20 minutes in a moderate oven. Leave to cool to room temperature before serving with toasted bread pieces.