in Italy

Pepperoni arrosto

updated

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Ingredients for 4 servings:

  • 4 red bell peppers
  • 1 garlic clove(s)
  • ½ bunch parsley
  • Olive oil, extra virgin, cold squeezed
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peppers with garlic and parsley

I use the long peppers for this recipe. I think they look better on the platter. Roast the peppers in the oven at the highest heat for about 15 minutes, until the skin is blackened. Remove them and briefly cover with a damp cloth. The skin will then peel off easily. Remove the seeds and stems, cut the peppers into 1-2 finger-wide strips, and arrange on a platter. Season with salt and pepper. Finely slice the peeled garlic and sprinkle over the pepper strips along with the finely chopped parsley. Serve drizzled with olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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