Salad of grilled peppers

Salad of grilled peppers

Insalata di peperoni arrostiti

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

This recipe, common to the whole of the south of Italy, and now spreading worldwide, is one of my favourites. When I was a young man, still living at home, it was a great pleasure to come home late at night and find some leftover pepper salad to have as a delicious midnight feast.

Ingredients

Quantity Ingredient
2 red peppers
2 yellow peppers
1 garlic clove, peeled and coarsely sliced
or 1 teaspoon garlic oil
sea salt
1 tablespoons coarsely chopped fresh flat-leaf parsley
4 tablespoons extra virgin olive oil

Method

  1. Blacken the peppers, preferably over a charcoal grill, or in a very hot oven. When the skin has blackened, remove the peppers from the grill or oven and leave to cool. When cool, remove the skin and seeds, retaining any juices, and slice the peppers into 2.5cm strips or thereabouts.
  2. To the peppers and their juices, add the garlic (sliced coarsely it will be visible and you can avoid eating it!) or garlic oil, salt, parsley and olive oil and mix well. Leave for a few hours to allow the flavours to develop, and eat as part of an antipasto.
Tags:
Carluccio
vegetables
vegetarian
Italian
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