An authentic Italian recipe from our kitchen to yours. Buon Appetito!
- 8 medium red bell peppers
- 3 cloves garlic
- High quality extra virgin
- Fresh herbs such as
parsley, basil or oregano (optional)
1. Preheat the oven
to 450 degrees. While the oven preheats, rinse the bell peppers
2. Line a large
baking pan with parchment paper and place the peppers in the pan.
When the oven is preheated, place the pan in the oven on the bottom
rack and roast the peppers for 30 - 40 minutes. As the peppers
roast, turn each pepper as the skin blackens on the top side of the
pepper. Roast until all sides of the peppers are blackened and the
peppers are soft.
3. When the peppers
have finished baking, remove them from the oven and cover them with
a sheet of foil. The steam from the cooling peppers will release the
blackened skin. Let the peppers cool until they can be handled in
your hands - about 45 minutes.
4. Once the peppers
have cooled, take one pepper from the pan. Open it to remove and
discard the stem, seeds and the blackened, papery skin. Place the
cleaned pepper on a cutting board and slice it lengthwise into thin
strips. Place the strips in a serving dish.
5. Repeat step 4
until all peppers have been cleaned and sliced.
6. Peel the garlic
cloves and cut them into chunks. Add them to the peppers.
7. Add salt to the
peppers to your taste. Note: adding salt will cause the peppers to
release their liquid. If you do not want to serve the peppers
immediately, wait to add salt until you are ready to serve.
8. Add enough olive
oil to cover the peppers and garlic.
9. Add any herbs;
they can be roughly chopped or used whole. Toss the mixture to
combine the ingredients well and serve.