WASHINGTON (WUSA9) -- Chef Michael Costa from Zaytinya is making Htipiti for DineNDash.
DineNDash benefits Jose Andres' charity World Central Kitchen. Fore more information, visit dineNDash.info.
One last request, can we include the below as well:
Living Social will donate $1 for every retweet this tweet receives and will donate up to $10,000 to help support WCK projects.
- 4 red bell peppers
- 3 tablespoons red wine vinegar
- 1 clove garlic
- 1 shallot, peeled
- dash white pepper
- ½ tablespoon salt
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh thyme, stems removed
- 8 ounce block of feta cheese
Preheat oven to 300 degrees. Place red peppers directly on oven racks. Bake for approximately 1 hour, turning every 7 minutes or so. Remove from the oven carefully with tongs. Set the peppers aside and let the peppers cool. Mince garlic and shallots and place in a small mixing bowl. Combine oil, vinegar, garlic, shallots, white pepper, and salt. Set aside.
Peel the charred skin from the outside of the peppers. Discard the peels, stems, and seeds. Chop the peppers into small pieces and place in medium sized mixing bowl. Whisk dressing to combine and pour over peppers. Sprinkle fresh thyme on top of pepper mixture. Coarsely chop feta into small pieces and add to pepper mixture. Stir ingredients together and chill for 15 minutes before serving.