Roasted Capsicum (Peperoni Arrostiti)
Nothing looks better on an antipasto board than roasted capsicums. Rich and colourful, your guests will be impressed knowing they are homemade. Make sure you have enough bread on hand so that every last delicious drop of garlic and capsicum-infused oil can be mopped up.
Peperoni can also lift the calibre of a fresh panino and are a perfect accompaniment for sausages or cotolette (schnitzel).
These are best served at room temperature. They will last for up to 7 days in the fridge.
Ingredients 5
8 red capsicum, washed and dried
3 cloves garlic, thinly sliced
1⁄2 cup extra virgin olive oil
2 tsp salt, to taste
1 tbsp parsley, chopped
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Method 6
Preheat oven on grill setting to 200°C
Wash and dry and place onto a flat baking tray.
Roast in the oven for 20 - 30 minutes, or until the skin starts to blister and blacken. Turn the over and roast for another 20-30 minutes. Test with a fork to make sure the capsicum is tender. Don't worry if the skins look burnt. Once the blackened skin is peeled off, they won't look or taste burnt.
Turn the oven off and leave the to cool a bit in the oven. While they are still warm start to peel the skins off. The skins will peel off easily. Once all peeled cut into 1 cm thick strips and place in a bowl with the sliced , and a generous pinch of .
Mix well and taste to see if more is needed.
When ready to serve, remove garlic pieces add in chopped and enjoy.
Jessica Timpano's tips
These will last for about 1 week in the fridge.
