Roasted red peppers

Roasted red peppers

Peperoni al forno

By
From
Venice
Photographer
Helen Cathcart

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Blacken whole red peppers in the oven. Heat the oven to 180°C and roast on a baking tray for about 45 minutes. I do them regularly while I’m cooking something else. If you are in a hurry, you can speed up the process by cooking at 220°C for 25–30 minutes. Remove from the oven and allow the peppers to sweat in a clean plastic bag or in a bowl covered in plastic wrap. When cool, peel off the skins, dress and store them as the sundried tomatoes or use them straight away.
  2. They are great cut into strips and rolled around bocconcini, the tiny balls of mozzarella, and a basil leaf.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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