Recipe for Roasted Peppers in Four Styles
Peppers that have been smoked and roasted are among the best veggies. Roasted peppers may be served as antipasti in countless ways, but I'll just list four here. Bell peppers in the colors red, yellow, and orange are sweeter than green ones.
Instructions
The peppers can be arranged on a grill rack over a charcoal fire, on wire racks placed over the burners of a gas or electric stove, 2 to 3 inches beneath a preheated broiler, or in a 400°F oven.
About 30 minutes in the oven, but less time using the other techniques, roast them until they are charred all over and soft within, turning them regularly to ensure that they blacken evenly.
When the peppers are cool enough to handle, cut them in half, remove and discard the stems, ribs, and seeds, then use your fingertips to peel off the skins. (Avoid doing this while the water is running; it will wash away some of the excellent smokey taste.)
Cut the roasted, peeled, and seeded peppers into long strips about 34 inches broad for the ROASTED PEPPERS WITH ANCHOVIES. Alternately place the pepper strips and 16 drained anchovy fillets in olive oil on a platter. Add a tiny amount of finely chopped garlic and a sprinkle of extra virgin olive oil. At room temperature, serve.
Cut the roasted, peeled, and seeded peppers into long strips approximately an inch wide. Serve them with sweet or hot Italian sausages. 6 Lean sweet or spicy Italian sausages should be grilled or broiled until they are well cooked.
After letting them cool a little, split each in half lengthwise. For a pleasing display, alternate the sausages and roasted pepper slices on a dish. Extra virgin olive oil that has been infused with a crushed garlic clove should be delicately brushed over the pepper strips. Serve warm or hot.
BASIL AND FRESH MOZZARELLA WITH ROASTED PEPPERS: The roasted, skinned, and seeded peppers should be cut into thirds along their natural curves. Place them smooth side up on a dish and place slices of fresh mozzarella in between them.
Garnish with entire fresh basil leaves and a gentle drizzle of extra virgin olive oil. Since they are fairly spicy, season with salt and dried red pepper flakes to suit. At room temperature, serve.
Cut the roasted, skinned, and seeded peppers into long strips about 34 inches wide. Add parsley and black olives. Set them out on a dish. Sprinkle with 2 tablespoons of coarsely chopped fresh Italian parsley, 14 pounds of pitted, sliced, sharp-flavored black olives, and a little drizzle of extra-virgin olive oil. At room temperature, serve.
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