California Central Coast Recipes

Roasted Peppers Italian Style

2017 TheRomanticTable.com
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.


www.theromantictable.com 2017, Roasted Peppers Italian Style
Preparation time: 20 minutes
Cooking time: 20 minutes
MAKES 8 SERVINGS.
re-calculate ingredients for:



Ingredients.

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


Preparation Directions.

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!


Wine and Food Pairing and Serving Suggestions.

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.

A tip from Sue!

Know your stove!

Not all stoves are equivalent! Your "medium" may be equivalent to another's "high." For instance, a lot of recipes use the "Medium heat" burner. But that can be too high if your sauteing garlic and don't want it to burn. It's better to err toward the lower setting.