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Ingredients:
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3 lbs of rump roast (can be adapted to 1-1/2 lbs boneless swordfish)
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Salt and Pepper
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1 large red bell pepper, cut into 1-inch pcs
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1 large yellow bell pepper, cut into 1-inch pcs
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1/4 cup olive oil
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1/2 cup chopped shallots
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2 TBSP butter or margarine
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1/2 cup dry white vermouth or wine
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2 cups (1 pint) half-and-half
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1 (1 lb) pkg of Spaghettini cooked as directed on pkg; drained.
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1/4 cup chopped fresh chives
Directions:
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Season portions lightly with
salt and pepper.
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Alternately skewer meat with red
and yellow peppers on skewers. (If using wooden skewers, soak in water 30 min before assembling kabobs.)
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Brush with oil; prepare
grill.
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In Dutch oven, over medium heat,
cook shallots in butter until tender.
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Bring to a boil; boil 3
minutes.
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Add half-and-half; slowly bring
to boil.
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Simmer 5 minutes; set
aside.
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Grill meat and peppers until;
fish will flake easily when done.
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Heat sauce; add cooked
spaghettini and chives; heat through.
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Serve hot cooked spaghettini
mixture onto serving plates.
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Top each portion with meat and
peppers.
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Refrigerate
leftovers.
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