Friday, 23 October 2009

Oven Roasted Bell Peppers

Oven Roasted Bell Peppers (Sicilia, Lazio)

They are delicious "tapa" by themselves, or an alternative topping for bruschetta. While roasting, do not worry about the burnt patches on the surface, they are just external skins which are to be easily peeled off. Alternatively the peppers can be roasted on a barbeque grill during a cookout, which makes a nice accompaniment to the meal.

4 bell large bell peppers (for choreographic effect, 2 red 2 yellow)
4 garlic cloves
handful of capers
handful of pine nuts
extra virgine olive oil

Cut off the top of the bell peppers, place one garlic clove inside each bell peppers.
Place the bell peppers on a shallow baking dish, roast them in the oven at 180°C for about 30-35 minutes, or until they are full cooked and limp. Turn over the peppers once around 15-20 minutes into cooking.
Take off the peppers and let it cool off, until you can comfortably handle them. They should be still quite warm.
Peel off the external skin of the peppers. (once the peppers cool off too much it becomes more difficult to peel!) Then rip them into several strips.
Take the garlic from the inside of the peppers, mush them up.
Rinse the capers under running water to eliminate the excess salt, then chop it up.
Toss the pepper strips with the mushed up garlic, caper and pine nuts.
Drizzle with good quality extra virgine olive oil, serve at room temperature.

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