Thursday, January 20, 2011

Roasted Peppers and Antipasti

First, thank you all for your kind words on my "book".  Some of you even requested a copy.  I am so flattered.  Alas, there is only one copy.  I suppose that makes it an instant and priceless classic.  I'm pleased with the book and happy that I had it done.  I consider it a journal and a memoir.

And now on to recipes and musings for next year's publication!

I make shopping lists.  Sometimes, however, I succumb to something in the grocery store that beguiles and seduces me.  Last week, it was these peppers.  Pretty, perfect peppers.  I considered putting them in a basket on the counter to brighten the kitchen.  I considered simply slicing them into salads.  Then I realized they had to be on the antipasti plate to precede our pasta dinner gathering with friends.  So they went into the oven to prepare for their shining hour.

For years, I've charred peppers over the gas burners of my range in the winter and charred them on the grill in the summer.  While still hot, I popped them in bags for cooling before removing their thin skins. Eureka, I have found a better way!

Roasted Peppers

Preheat the oven to 375

Wash six to eight assorted peppers, leaving them whole.
Place them on a baking pan lined with aluminum foil.
Roast for about an hour, turning a quarter turn every 20 minutes until they are browned and collapsed.
Remove from the oven and cool until easily handled.
Slip the skins off, cut into fourths and scrape out the seeds.
Place into a large bowl, sprinkle with good olive oil and lightly salt and pepper.
Now they are ready to join an antipasti tray or have a starring role on homemade pizza--let your imagination be your guide!


The peppers, sprinkled with capers
Fresh mozzarella marinated in olive oil and Italian herbs
Artichoke hearts
Sun dried tomatoes
Assorted olives

Accompany with thick slices of toasted Italian garlic bread.