Peperoni arrosto

6 servings

Ingredients

Quantity Ingredient
6 larges Up to ...
8 larges Bell peppers (any color)
2 Lemons
8 tablespoons Olive oil
Salt to taste

Directions

Gas stove: turn the grates of the top burners upside down to cradle the peppers and set the flame at medium high. Put the peppers on the grates and keep an eye on them as they roast. As soon as one side of a pepper is blackened, turn it a bit to the next uncharred portion.

Keep turning until all the outer skin in blackened and blistered.

Electric stove: put the peppers in the broiler, as close to the heating element as possible, and keep turning them as they blacken.

We have to admit that this broiling process doesn't cook the peppers as well as the gas burners: it tends to overcook them. If, however, you use really fresh, plump peppers, the results are good. Roast until the outer skin of the peppers is completely charred. Both methods, final steps: Put the charred peppers under a cold stream of water and peel off the black with your fingers. This makes a great mess in the sink, but the taste of the peppers will repay you for the cleanup. Cut off the top stems, take out the inner seeds, and slice the peppers lengthwise into ¼ to ½ inch wide strips. Drain briefly and put in a serving dish. Squeeze the lemons and pour their juice over the peppers. Add the olive oil, and salt to taste. Baste well. The roast peppers can be served right away, but they improve if they marinate for half an hour or so. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 09-25-94

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