Roasted Peppers - Peperoni Arrosto

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Servings: 6


6 bell peppers (red, yellow, orange or all different colors)
1/4 cup olive oil
2 garlic cloves
1 celery stalk
Salt and black pepper to taste

Set the oven to broil, wash the peppers, then set them on a broiler pan and broil according to the broiling directions of your oven for 4 to 6 minutes on each side or until the outer skin is slightly burned. Meanwhile, peel, wash and slice the garlic, AND wash and cut the celery stalk in 1/4 inch pieces.

Place the peppers in a paper bag and let cool for 10 minutes, then peel off the burned skin, and remove the stems, the cores and the white membranes from the inside. Cut them in strips 1 inch thick, place them in a serving plate. Add the garlic, the celery, the olive oil, salt and pepper and mix well. Serve hot or cold.

The peppers can also be roasted on barbecue grills in much the same way. People also roast them in a dry skillet (no oil or water) on the stove top.

My mother still roasts peppers in the brick oven. She makes a bed of ash, covers it with a bed of coals and lays the peppers on top, then she turns them on each side until they are done.

I can always manage to get hungry any time I remember the taste of that fresh bread warm from the oven, and the fabulous smell of the peppers with all the other ingredients. Sometimes, when we were pressed for time, we made sandwiches cold cuts or different meats to take along ... what an amazing combination!!!

Back to Flavors and Memories

The Brick Oven

Cooking Pasta

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