An appetizing and tasty antipasto to serve with toasted bread or a side dish with meat.
When peppers are grilled, they taste completely different from raw ones and, in my opinion, are more appetizing and certainly more easily tolerated, since the indigestible substances that are contained in the peel are removed. This is an easy recipe and quick to prepare; you can prepare it a day in advance and then store it in the refrigerator. The dressing is made with parsley, anchovies and chilli peppers. All these ingredients enhance the smoky flavor of the peppers and make this dish a delicious antipasto (appetizer) that you can serve with fresh bread or baguette croutons.
Peppers are originally from South America, but nowadays they are used all over the world in many delicious recipes. They contain a lot of water (90%) and are, therefore, indicated in low-calorie diets. They also contain high amounts of vitamin C and beta-carotene and are, consequently, very healthy .
There are several ways to grill peppers; I suggest this one which is, in my opinion, the most simple and effective method.
PEPERONI GRIGLIATI (GRILLED PEPPERS)
Preparation time: 40 minutes Cooking time: 25 minutes Servings: 4
4 bell peppers of different colors
6 anchovy fillets in olive oil, finely chopped
2 garlic cloves , finely chopped
2 teaspoons of parsley, chopped
1 small red pepper, seeded and finely chopped
4 tablespoons olive oil (extra virgin)
Preheat oven to 250 °C (475 °F)
1. Wash and dry whole peppers. Place on a baking sheet covered with parchment paper. Bake for 25 min. turning when the side in contact with the heat is charred. The cooking time may vary depending on the size. As soon all the skin is charred, remove from the oven
2. While the peppers are still hot, place each one in a plastic food bag (to facilitate removal of the skin) and wait for 15 minutes. After this time remove from the bag. The skin will come off very easily. Remove stalk using a sharp knife. Cut peppers in half and lengthwise into strips, removing seeds and white filaments. Cut peppers into strips
3. In a small bowl, combine the anchovies , garlic , parsley and chili pepper with oil. Put the peppers on a serving dish and sprinkle with the seasoning mixture. Allow to marinate at room temperature for at least an hour. Serve at room temperature .
Note: At the time of purchase make sure that the peppers are well attached to the stem; they should also be shiny, compact and with the skin taut. They keep fresh in the refrigerator for 5-6 days, or in oil and vinegar (refrigerated) for several weeks. Paola