Follow these steps for perfect results
green bell pepper
parboiled until tender
canned pimientos
drained and dried
garlic cloves
minced
olive oil
bread crumbs
to thicken
salt
black pepper
freshly ground
Parboil the green bell pepper until tender.
Drain and dry the canned pimientos.
Mince the garlic cloves.
Puree the parboiled pepper, pimientos, garlic, and olive oil until the mixture is thick.
Add bread crumbs gradually until the rouille holds its shape.
Expert advice for the best results
For a smoother texture, peel the bell pepper after parboiling.
Adjust the amount of bread crumbs to achieve your desired consistency.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl alongside your main dish or as a garnish.
Serve with fish stew (e.g., bouillabaisse).
Accompany grilled vegetables.
Use as a dip for crudités.
Complements the flavors of the sauce and seafood.
Discover the story behind this recipe
A traditional accompaniment to Provençal cuisine, particularly bouillabaisse.
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