Sunday, August 14, 2011

Italian Roast Peppers

Roasted peppers are a great idea. They've become commonplace now. You can even buy them already roasted at Trader Joe's but I imagine in the '50s and '60s they were little short of revolutionary with their garlic and their smooth unctuous texture.

In fact, this recipe omits a 70s refinement, namely to put the charred peppers into a paper bag and let them cool off. The paper bag has some chemical effect on the skin and makes it easier to take it off the pepper. These make a great warm weather vegetable.
Also, they do not have to be charred on a "hot griddle" or over charcoal. You can just stick them on the gas burner, as shown. Peeling them is a messy business. The charred flakes of skin stick to everything and have to be washed off the knife, you and the pepper.

Italian Roasted Peppers

4 large green peppers, left whole
salt and freshly ground black pepper to taste
1 clove garlic finely minced
2 tablespoons finely chopped parsley
1 1/2 tablespoons wine vinegar
4 1/2 tablespoons olive oil
lemon wedges

1. Place the peppers on a not griddle or over hot charcoal but not too close. (Or just stick them on top of a gas burner.) Cook, turning occasionally until skin is roasted and almost black all over. Set aside.
2. When peppers are cool enough to handle, peel away the charred skin. Remove the core and seeds from each pepper. Cut the peppers into strips and arrange symmetrically on a serving dish. Sprinkle with salt, pepper, the garlic parsley, vinegar and oil. Chill. Serve garnished with lemon wedges. Makes 4 to 6 servings.

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