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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.
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
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