Insalata di Peperoni Arrostiti
This recipe is a staple of southern Italian cuisine, but it’s simple to create it in your own home with summer’s ripest peppers.
Makes four servings
Prep time: 20 minutes
Rest time: a few hours
- 2 red peppers
- 2 yellow peppers
- 1 garlic clove, coarsely sliced, or 1 tsp. garlic oil
- Sea salt
- 1 tbs. coarsely chopped fresh flat-leaf parsley
- 4 tbs. extra-virgin olive oil
• Blacken the peppers over a charcoal grill or in a very hot oven (425 degrees F). When the skin has blackened, remove the peppers and allow to cool.
• After the peppers have cooled, remove the skin and seeds, retaining any juices, then slice into strips approximately 1 inch wide.
• To the peppers and their juices, add the garlic or garlic oil, salt, parsley, and olive oil; mix well. Leave for a few hours to allow the flavors to develop, and eat as part of an antipasto.
Tip: To make this dish even more flavorful, add other fresh herbs, such as basil or thyme.
Recipes excerpted with permission from Vegetables by Antonio Carlucci, published by Quadrille. Copyright © 2016 by Antonio Carluccio.
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