Author Notes
When I was a young lad, my mom who loved to entertain would make this for guests while my father, Patio Daddy-O, would be incinerating poultry. I think the original came from like, a Better Homes cookbook or something. Anyway it still works as a warm up course, but I've added some fissionable materials to the project in the form of rouille. As far as the name I was never sure if it referred to a length of measure or the idea that we would consume it outside by the yard. Oh well, who cares. —pierino
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Ingredients
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1
sweet red pepper
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2
cloves garlic
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squirt of lemon juice
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1 teaspoon
pimenton (smoked)
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olive oil
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1
gigantic loaf of Italian bread
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1
really big red onion
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1/4 pound
of your best damn cheddar, cut into big thick slices
Directions
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Make the rouille. First, over a gas burner roast the pepper and let it blacken up. Place it in a paper bag and when cool enough to handle peel off the skin.
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Stem and seed the pepper and scrape out the veins. Put this in a food processor with garlic, lemon justice, pimenton and drizzle of olive oil. Zap it.
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Heat your oven to 425 degrees or mine to 450.
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Take out your big ol' loaf of bread. Slice the onions.
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Slice the cheese in healthy portions.
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Cut through the bread loaf almost slicing through, but not quite. Smear a bit of rouille on one side. Add an onion slice, followed by a slice of cheese. Repeat until happy.
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Wrap your bread loaf up in aluminum foil and cook for 15 minutes. Don't burn your fingers chilrens. Put this out while Daddy-o burns the chicken.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.
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