California Central Coast Recipes
Roasted Peppers Italian Style
This is our version of the traditional Summer Italian Roasted Peppers antipasto recipe.
We usually make a big batch of these when the peppers are at their summer best and most affordable.
They keep well refrigerated for a few weeks so you can enjoy them many ways. It's one of our favorite summer appetizers.
Preparation time: 20 minutesCooking time: 20 minutes
8 Red bell peppers , preferably straight-sided ones
9 anchovies,, finely chopped
2 large cloves garlic , finely chopped
1 heaping-Tablespoon Capers , finely chopped
1/2 teaspoons dried oregano
1/2 teaspoons crushed red pepper flakes
5 Tablespoons Extra-virgin olive oil
1 Preheat the oven at 400 degrees.
2 Rinse of the peppers then blot dry and invert on a baking sheet stem-side down. If the green stems get in the way, trim the stems so that the peppers sit level.
3 Roast for 20 - 30 minutes or until the pepper side's are blistering and soft.
4 When the peppers are done roasting, immediately place the cooked peppers in a 2 gallon plastic zip-lock bag to blister some more. Allow to cool a bit so that they are easier to work with.
5 Peel the peppers' skin off and then slice into pepper strips about a quarter to half inch wide.
6 Put the cut pepper strips into a bowl and add the anchovies, garlic, capers, oregano, red pepper flakes and olive oil. Mix well to disperse evenly throughout the mixture.
7 Let the pepper mixture marinate, covered, in the refrigerator a few hours and then start enjoying!
We usually serve the peppers on a bed of prosciutto and arugula with some sliced fresh lemon, capers and caper berries as an antipasto.
As an antipasto, it goes very well with either a full bodied white wine like a Chardonnay with some French Oak overtones, or as a contrast, a young fruity red like a Sangiovese or Grenache. And of course, since we are Californian, always a Zinfandel.