Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 16

Begin by slicing off the stem end as if it were a lid. Turn the pepper upside down and tap the base firmly several times to loosen the seeds. Shake them out, and scrape out any malingerers with a knife. When you want to keep the pepper whole, perhaps for stuffing, or cut it into rings, you should also scrape out the white ribs (not 100% necessary, but it does improve the flavour a mite). For quartered peppers or long strips, cut the cup into four from one corner to the other, to give flattish pieces. This makes them easier to cut into strips, or grill. Remove the odd seed and cut away the white ribs if you haven’t already. Now cut into strips if required.