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X Italian Vegetable and Side Dishes
Cold Pepper Antipasto (with roasted peppers and lemon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Fortunata Ruocco's Cold Pepper Antipasto

To each person allow:
1 pepper (assorted colours make the finished dish
more attractive)
1 small teaspoonful best olive oil
1/2 lemon
a scraping of garlic


"Prepare your peppers by baking them whole in a fireproof dish placed in a larger dish with water halfway the height of the dish containing the peppers. Cook until the skins are wrinkled ? about 3/4 hour Regulo 6. Cool slightly, peel off the thin outer skin, cut in two and remove all the seeds. Slice thinly, and arrange on a serving dish, alternating the colours if you have been able to procure peppers of varied colours. Sprinkle with a scraping of garlic, and marinate with olive oil. Cool thoroughly before serving, and allow half a lemon per person when the finished dish is served."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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