A great accompaniment to marinated eggplant and other antipasti items such as salami, provolone, parmesan, sopressata and so forth, this is a must-have in every Italian household.
Rocking Roasted Peppers – Yields 1 ½ cups
4 medium size red peppers, weighing about 1 pound (450 grams)
2 cloves garlic, peeled and cut in half
¾ teaspoon salt
½ teaspoon black pepper
2 Tablespoons extra virgin olive oil
Fresh loaf of bread, such as Italian
Place the peppers on the top of the stovetop. On a high heat, burn the entire peppers until they are completely charred, turning them with a pair of tongs. When black, place peppers either in a brown paper bag or in a plastic storage bag. Seal and let stand to sweat 10 minutes. Remove peppers from bag and rinse off any remaining skin in cold water. Core, de-seed and remove any white parts on the inside of the flesh. Cut peppers into ½ inch thick strips. Place in a small bowl and add garlic, salt, pepper and olive oil. Mix and place in a plastic container. Cover and allow to marinate for about an hour before serving with Italian bread or another bread of choice. Peppers can be placed in the refrigerator for several days, but allow them to reach room temperature prior to serving.