PIEDMONT ROASTED PEPPERS
This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good. Its history is colourful too. It was first discovered by Elizabeth David and published in her splendid book Italian Food. Then the Italian Chef Franco Taruschio at the Walnut Tree Inn near Abergavenny cooked it there. Simon Hopkinson, who at it at The Walnut Tree, put it on his menu at his great London restaurant Bibendum, where I ate it - which is how it comes to be here now for you to make and enjoy.
Categories Delia's Summer Collection Italian recipes Easy Entertaining Starters
Yield Serves 4-8 as a starter
Number Of Ingredients 7
Steps:
- Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they're not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place three quarters in each pepper half. Watch How to Skin Tomatoes in our cookery School Video on this page. After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour. Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a sprig of basil leaves. These do need good bread to go with them as the juices are sublime - focaccia would be perfect.
PIEDMONTESE ROASTED PEPPERS
These vibrantly coloured Piedmontese Roasted Peppers are utterly delicious and easily prepared. They are simple yet stunning, their flavours enhanced by roasting in the oven. Serve them on a large platter, with some crusty bread to mop up the delicious juices; you will be pleased that you did.
Provided by Alexandra
Categories Antipasto Entree Side Dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 Degrees C (355F).
- Halve the peppers lengthways, remove the core, seeds and white pith. Lay the peppers, skin side down, in a shallow baking dish that will comfortably hold them.
- Divide the pieces of cherry tomatoes amongst the peppers. Tuck 3 or 4 slices of garlic between the tomatoes. Tuck basil leaves and olives between the tomatoes.
- Cut, or tear the bocconcini into pieces with your hands, and scatter on top. Use some crumbled feta if you prefer.Add an anchovy, halved lengthways or chopped if you prefer. Grind some black pepper over the top.If you are using anchovies omit or be cautious adding the salt.
- Drizzle over the olive oil. Don't skimp, it is essential for the wonderful juices. Add some chilli/red pepper flakes if you wish.
- Bake in the oven approximately 35 minutes until they are slightly blackened around the edges but still holding their shape.
- Transfer the cooked peppers to a serving dish, with all the delicious juices poured over, and garnish with a few basil leaves.
- Serve warm or at room temperature.
Nutrition Facts : Calories 387 kcal, Carbohydrate 10 g, Protein 8 g, Fat 36 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 425 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
PIEDMONT ROASTED BELL PEPPERS
This is so simple but so delishious. It fills the house with a wonderful aroma. A good focaccia loaf is essential to sop up the juices.
Provided by Allyoop
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
- Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
- Cut the peeled tomatoes in quarters and place in peppers.
- Divide the anchovies among the 4 peppers.
- Thinly slice garlic and divide between the peppers.
- Drizzle the olive oil onto each pepper.
- Season with freshly ground pepper. (no salt).
- Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.
Nutrition Facts : Calories 322.5, Fat 28.5, SaturatedFat 4.1, Cholesterol 6.8, Sodium 303.7, Carbohydrate 15.2, Fiber 4.8, Sugar 10.1, Protein 5.1
ROASTED BELL PEPPERS
I made these a few years ago and they were a hit. Great on crackers with cheese or on sandwiches...anyway you want to eat them. You will need a wide-mouth jar to store them such as an old Mason jar. The jar size is determined by how many peppers you actually use. I don't measure anything when making these so I just gave measurements for the purpose of this recipe. You can adjust to your own liking.
Provided by CulinaryQueen
Categories Spreads
Time 1h30m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Turn on the broiler in the oven. (For those of you in the UK, set the grill to highest setting) Put one shelf at the lowest level and the other shelf at the highest level.
- Cut off the top of the garlic bulb and discard. Put the bulb in a small ramekin, drizzle the 2 teaspoons olive oil over the top, and cover with foil. Place on the bottom shelf of the oven. Set the timer for 45 minutes.
- In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet.
- Place under the broiler/grill until the skins have turned bubbly and black, about 20-30 minutes. The blacker the skin is, the easier it will be to peel them.
- Remove the peppers to a brown paper bag(lunchbag type) or to a bowl covered with cling film, to steam for about 10 minutes.
- Check on the garlic. It should be soft enough for you to sqeeze the pulp out. If not, return to oven for another 5-10 minutes. Squeeze the pulp out into a medium bowl and set aside.
- Remove the peppers from the brown bag or bowl to a cutting board. Carefully peel the blackened skin from the peppers and discard.
- Put the peppers, basil, oregano and salt (and pine nuts, if using) into the bowl with the garlic. Using your fingers, gently mix together until well combined, adding more seasonings to suit your taste. Transfer mixture to jar.
- Pour olive oil over peppers until covered. Place lid on jar and leave to sit about 1-2 hours. Stir peppers and store in fridge for up to 3 weeks. If oil solidifies, remove from fridge 30 minutes prior to consuming.
- Enjoy!
Nutrition Facts : Calories 688.3, Fat 60, SaturatedFat 8.2, Sodium 604.4, Carbohydrate 33.9, Fiber 10.5, Sugar 20.1, Protein 5.8
ROASTED STUFFED BELL PEPPERS
These are sweet, spicy, and savory! You won't pass up a single bite from this dish! From Cooking with Caprial, American Bistro Fare.
Provided by Sharon123
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To Roast Peppers:.
- Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
- When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
- Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
- Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
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