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Tuesday, August 24, 2010

Roasted red Peppers

Paolo's Roasted Red Peppers

It was hard for Patrick and I to come home from Italy and not find the usual foods we were so priveleged to enjoy in Italy. The fresh flavors, the labor that went into making foods from scratch, the home cooking. We missed it all.

However, we were invited to our friend Paolo's for dinner one night and we were so pleasantly surprised to find the entire dinner cooked from scratch. We were very excited and the food was tremendous. The memory of that dinner is still very much alive in both our minds.

Paolo made some roasted peppers that were so simple and flavorful. This is the recipe I put together from that night. Not the exact recipe, but close enough I think!

We miss you Paolo!

By the way if you happen to be following this blog please correct or update the pepper recipe. We also want your Tiramisu recipe.
By far the best Tiramisu I have ever had, and I have had a lot of Tiramisu in my lifetime!!!

Roasted Red Peppers

6 Long Red peppers (tend to be sweeter)
2 Yellow Peppers
or any combination of red, yellow, orange peppers.
4 cloves of garlic smashed
6 Basil leaves thinly sliced
1 tablespoon regular cooking Olive oil
Good quality Oilve oil
Fleur de sel

Preheat oven to 425 degrees.
Wash peppers and place whole on baking sheet.
Drizzle with regular cooking olive oil.

Roast in oven about 15-20 minutes or until skins turn black.

Allow to cool.
Remove skins and seeds from flesh. (some seeds can stay)
Cut peppers into thin strips.
Place in a bowl with crushed garlic and mix well.
Add 1/2 cup good quality olive oil.
Add freshly cut basil leaves.

These peppers are delicious on their own or served with little toasts.
I usually have them out when I serve cheese, or for cocktail hour!

The longer they sit the more flavorful they become! You can store them in the fridge and take them out to rest at room temperature about 1/2 an hour before serving.

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