fbpx
Roasted Peppers

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.

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

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.

Amy’s Favorite Pairing

Poggio Grande-SESTERZO D.O.C

$56.00 750 ml

Additional Pairings

Our Sparkling Wine Collection

Add one more bottle for complimentary shipping!

Add two more bottles for complimentary shipping!

Welcome to Yours Truly Wine

Wow! You look amazing!

Are you sure you are at least 21 years old?