roast peppers


Today’s my birthday, but we had the celebration last night. The menu was mozzarella and tomato, focaccia, roast peppers, parma ham, chocolate cakes and icecream.

Roast peppers are nice, especially for those people who find them otherwise indigestible. They go into a hot oven (220°C) for 45 to 50 minutes. They need turning once. When they’re roasted, I seal them in a plastic bag and leave them for 15 minutes. At this point they should be fairly easy to peel.  I put the peeled and de-seeded peppers on kitchen towel to drain well. Then I cut them into strips and dress them with salt, anchovies, capers and extra-virgin olive oil.

A classic Italian antipasto.


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