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X Italian Vegetable and Side Dishes
peperoni arrostiti
Peperoni Arrostiti (Roasted Peppers)
Originated from: Cascalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi

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Ingredients

6 to 8 firm red peppers
4 to 6 cloves of garlic, chopped
2 to 4 tablespoons of olive oil
1 to 2 tablespoons of parsley, finely chopped
Salt



Directions

Roast peppers in oven or on grill and remove skins.

Add ingredients and toss.

Serve at room temperature.


Notes

Most people roast peppers over the grill and remove blackened skins. Personally I prefer to bake the red peppers in a 375 degree oven for about 20 minutes. Cool and then remove the skins. This way the peppers don't get burnt, and the peppers remain firm but nicely cooked. In Italy roasted peppers were obviously done after the vegetable harvest. Often, unseasoned roasted peppers were kept under oil in glass containers for later use. In the 1960s many people in North America also kept their roasted peoples under oil. Nowadays, most individuals roast the peppers in the fall, place them in plastic bags and then freeze them for later use. Roasted peppers are a great snack, especially if you serve it with "schanato" (white pizza). Photo: Mary Melfi.

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