Long Pimentos with Goat’s Cheese from Sud de France by Caroline Conran
This excellent first course was cooked for us in Saint-Chinian by my singer daughter-in-law Gertrude and, like her, it is both elegant and practical. The weathe
Ingredients
- 6-8 long red or green pimentos
- 200 g feta or other brined goat’s or sheep’s cheese, cut in small cubes
- 3 cloves garlic, peeled and sliced thinly
- small bunch of fresh basil, leaves only, torn into small pieces
- 3 tbsp olive oil
- salt, pepper
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