Peperoni Arrostiti | Roasted Peppers
Roasted peppers are smokey, savory, and sweet. On my antipasto cart at my Trattoria, I served a chunk of parmesan topped with these peppers. A perfect bite and a must-try with your next apertivo! They are also delicious on bruschetta or crackers. Serve with a big, bold red wine, like Poggio Grande Sesterzo.
See ingredients, directions and pairings.
Ingredients
2 Large Red Bell Peppers
2 Large Yellow Bell Peppers
1/3 cup EVOO
1 Garlic Clove, sliced
1 teaspoon Capers
1 teaspoon Aged Balsamic Vinegar, I love Villa Manodori
Sea Salt and Pepper to taste
Pinch of Peperoncino
Directions
To Roast the Peppers:
Place the peppers on a hot grill, rotating as the skin blackens. Alternatively, you can roast them in the oven on 500 degrees, turning as they char.
Place peppers in a bowl and cover with plastic wrap for 30 minutes. This step aids in the peeling process.
Peel the parchment-like skin from each pepper.
Slice each pepper in half and scoop out and discard the seeds.
Cut the peppers into long, thin strips.
Place the peppers in a bowl and add all the ingredients, stirring to combine.
Peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Additional Pairings
Our Sparkling Wine Collection
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