Grilled pointed peppers in oil

Ingredients for 4 servings:

• 8 pointed peppers, ripe red
• Olive oil, extra virgin cold-pressed
• 4 cloves garlic, fresh, finely chopped
• Sea salt and pepper, black, freshly ground
• Oil for the baking paper

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

The finest antipasti from Fiefhusen

First, thoroughly wash the pointed peppers. Then, cut off the tops, halve the peppers lengthwise, and use a paring knife or a spoon to remove the core and bitter white membranes. Place the peppers on a grill rack lined with parchment paper, skin-side up, on the middle rack of the oven, and set the oven to 200 degrees Celsius (400 degrees Fahrenheit) with fan and grill. Lightly brush the parchment paper with neutral vegetable oil beforehand. Now simply leave the peppers in the oven until the skin has truly turned black, is blistered, and has clearly separated from the flesh. In my oven, this takes about 30 minutes. However, this may take longer or longer depending on the oven. If it’s taking too long, turn off the fan and set the grill to full power. Just check frequently until your oven is ready. When the skin is pitch black and blistered, remove the grill rack from the oven and let the peppers cool. In the meantime, cover the bottom of a shallow glass or baking dish with olive oil and add the finely chopped garlic, spreading it evenly. As soon as you can handle the peppers without pain, peel off the skin by hand. You can also pierce the blistered skin with a sharp (!) knife and draw the knife flat over the edges; this will remove the skin too. If you’re really impatient, simply cut off the outer millimeters of the peppers, where the flesh and skin are still connected. This will remove the skin in a flash. Place the fillets in the flavored olive oil. Turn the fillets over and over by hand until they are all marinated in the garlic oil. Season freshly from the mill lightly with sea salt and generously with black pepper. Let it marinate, covered or under cling film, for at least 30 minutes, then serve with other antipasti as a starter.