Roasted peppers

Roasted peppers

Peperoni arrosto

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 firm and fleshy yellow and red sweet peppers

Dressing

Quantity Ingredient
2 garlic cloves, coarsely chopped
3 tablespoons extra virgin olive oil
1 tablespoon flat-leaf parsley, coarsely chopped
salt

Method

  1. Roast the peppers on a barbecue, turning them over frequently with tongs, until the skins are blackened and blistered. Depending on the flame, this can take quite a while. Don’t be afraid of allowing them to become black; they’re better overcooked than too raw – but you don’t want them to turn to ash!
  2. Alternatively, roast the peppers in a preheated oven at 200ºC for about 30–45 minutes. However, while this method is a little less labour-intensive, the flavour is not quite so good.
  3. When the peppers are ready, put them in a dish to cool a little. I don’t think they need to be put in a plastic bag or covered, despite the advice of many other chefs. When cool enough to handle, rub the skins off with your hands and discard, then slice the peppers in half and remove the stalks, inner membranes and seeds.
  4. Cut the pepper flesh lengthways into narrow strips and place in a dish. Add the dressing ingredients and mix, seasoning with salt to taste. You can eat the dish straightaway, or leave it to become cold – but it is at its best the next day, when the flavours have had a bit of time to mingle.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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