No Reviews
You must be logged in to post a review.
Peperoni Arrostiti (Roasted Red Peppers)
x
Print Options
Description
Roasted red peppers are an essential part of the Italian kitchen as an ingredient and an accompaniment of other dishes. Charring is the key to this recipe; a properly charred red pepper will look burnt and ruined, but on closer examination you’ll notice that the “burn” is only on the surface. This recipe also produces roasted peppers which can be bottled and kept in the refrigerator for weeks.
Ingredients
- 5 whole Large, Red Bell Peppers
- 2 Tablespoons Extra Virgin Olive Oil
- 1 piece Paper Bag
Preparation
1. Either position the top rack of your oven as close to the broiler element as possible and turn on the broiler, or fire up your charcoal (or gas) grill, or turn the gas stove top element of your stove on.
2. Coat each pepper with olive oil.
3. If you’re using the stove broiler method, place the coated peppers on the top rack and cook the peppers, turning as necessary, until they are well charred on all sides. If you are using the grill method, place the coated peppers on the grill and cook, turning as necessary, until they are well charred on all sides. After the peppers are well charred on all sides, remove them to a paper bag, fold the top of the bag over several times to seal the bag, and set the bag aside for several minutes to allow the peppers to sweat. Or, if you are using the stove top method, skewer the coated peppers (one at a time) on a long shafted fork and cook over the gas stove top element, rotating as necessary, until the pepper is well charred on all sides. As each pepper is finished charring, remove it from the fork and transfer to a paper bag, fold the top of the bag over several times to seal the bag. Repeat this process until all the peppers have been charred and are in the paper bag. Set the bag aside for several minutes (15 to 30 minutes) to allow the peppers to sweat.
4. After the peppers have had several minutes to cool and sweat, remove them, one by one, from the bag and remove and discard the charred skin, the seeds and inner rib and cut the roasted peppers into strips and arrange them on a serving platter.
5. After all the peppers have been transferred to the serving platter, pour marinade or dressing of your choice over the peppers and set aside to marinate or serve as is or use as required in your recipe.
One of my favourite ways of enjoying roasted peppers is as a roasted red pepper sandwich on crusty Italian or French bread topped by sliced fresh mozzarella, large basil leaves, crushed garlic, Kosher salt, freshly ground black pepper, and drizzled with high quality extra-virgin olive oil.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
calou84523 on 4.8.2010
ajane-
Thanks for the comments. We really enjoy the roasted pepper sandwiches. When ever I make roasted peppers my wife has me make enough to fill a couple of clean, sterilized quart canning jars by layering a layer of roasted pepper, a layer of fresh basil leaves and crushed garlic cloves and repeating until I’ve filled the jar to within about an inch of the rim of the jar then pouring good extra-virgin olive oil (tapping to dislodge air) in until it fills the jar to the rim then capping with a screw on lid and refrigerate. We’ve found they can last a couple of months in the frig this way amd we always have some to enjoy. If you like my recipes visit my recipe blog at http://www.cucinasansevero.blogspot.com. Buon Appetito.
ajane on 4.8.2010
Yum, yum, yum! I like your idea for the sandwich too…a big giant one using the whole loaf and wrapping it in foil, putting a brick on it for a few hours or something heavy, and maybe a drizzle of balsamic…I’m sold can you tell? Thanks for posting.