Wednesday, April 4, 2012

Roasted sweet peppers


I have found that the flavors of what they market here as "Mexican sweet peppers" are very similar, when roasted, to the flavors of the classic Italian roasted peppers. This is something that is often served in restaurants as a topping for crostini. They charge good money for it, but it is SUPER EASY.
 
This is what you do:
  • You wash the peppers, you put them on a tray with some aluminum foil and in the oven to roast at 375F (180C) for 40'-60'. Pay attention because you do not want them to burn. 
  • When they are done - charred, but not burnt - you take them out, you close the aluminum foil and you let them steam and cool down. This is key: if they don't steam right, it will be much more difficult to peel them. use whatever steaming technique you are more familiar with. 
  • When they are cool enough to touch, you remove the skin, you cut them in finger-size pieces, you put them in a deep plate. Depending on how many you roasted, you will need to put them in layers. 
  • Put olive oil and slices of garlic on each layer (you won't need to eat the garlic).
  • Put everything in the fridge for at least 1 hour, for the flavors to mingle. 
  • Cut some bread, if you want to eat them on a crostino, or else eat them like that. 
  • Buon appetito.

4 comments:

Trobairitz said...

Yumm.

I'd be tempted to eat the garlic too or maybe even roast some with the peppers. I never seem to get too much garlic.

A Tuscan foodie in America said...

And I am sure it would be great. I love the flavor of roasted garlic. In this case, the garlic is traditionally used to flavor the oil and hence the peppers. But I see absolutely no reason why not to do what you said.

I am open minded.

Claudio said...

This is another tasty recipe but I'm afraid "Peperoni & aglio" could be a lethal combination for my poor stomach... (I already had proof of that)...

A Tuscan foodie in America said...

Without the skin peperoni are actually a lot easier to digest once you peel them. You should try...

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