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.