One of my favorites to teach in my culinary classes is ‘roasted peppers’. Why? We see them in ready-to-purchase jars, we see them served in some of our favorite restaurant dishes, we see them in some of our favorite recipes, and…I loved to watch my grandfather collect fresh peppers from his garden and cook them on his grill as he shared stories. He taught me how to plant, roast and prepare the peppers with garlic, olive oil, a loaf of fresh Italian bread and a glass of wine to wash it down. It was our ‘moment’ on the back porch.
Like music, food is reminiscence of some of our cherished memories. It takes us back in time as we experience our senses…once again.
I hope you enjoy this simple summertime recipe that can be enjoyed all year long. You may also roast all varieties and colors of peppers.
Roasted Red Peppers
(Peperoni Rossi Arrostiti)
6 large red bell peppers
1/2 cup extra-virgin olive oil
1/2 cup fresh chopped parsley
4 cloves garlic, peeled and minced
salt and pepper to taste
Wash peppers, pat dry, and place on oven rack. (I place a sheet of foil on the rack first to catch the drippings). Turn on broiler and broil until the skin turns black. Continue to rotate the pepper until it is all black. Remove from oven and place in a bowl, covered with plastic wrap. Set aside, and cool for at least one hour. Once the peppers have cooled, peel the skin off the peppers. Remove the seeds and tear or cut into strips.
In a large bowl, combine the oil, parsley, garlic, salt, pepper, and add the peppers. For a stronger flavor, marinate for at least one day for the flavors to blend.
My grandfather loved to feast on roasted peppers. He roasted the peppers on the grill, prepared them with the marinade, and made a sandwich with fresh Italian bread. Who had time to wait for the flavors to blend? Afterwards, my grandmother became upset with him because he made a mess! This is still my favorite way to eat roasted peppers, and my favorite sandwich!