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roasting coloured peppers

Nazzareno Casha 29 de Julio de 2013

Cut the peppers into quarters lengthways and remove seeds and white bits.
Rub with olive oil and a little salt and place skin down on a baking tray. Roast for 20 minutes in a 190°c. oven.
Turn the peppers skin up and place under a very hot grill. Grill until skins are just blistered and blackened.
Place hot peppers into a bowl and cover with clingfilm. Leave to cool.
Peel peppers, discarding skin.

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Julie
Julie Miércoles, 12 de Febrero de 2014 a las 03:05 PM
Re: roasting coloured peppers

I find that it is easiest to leave the peppers whole. I just put the clean peppers under the broiler to char them. Then I remove them to a bowl and cover it or place it inside of my microwave oven to cool for a bit. Then I remove skin, stems and seeds. Yes, the seeds can be tricky but a few won't hurt the dish.

My favorite way is the way my grandfather did it when I was a kid. Put the raw pepper over the gas flame of your stove and char the fruit right on the burner. Remove to a paper bag and wait a few minutes. The smell of those peppers charring would waft through the kitchen and make your mouth water because you knew that very soon Roasted Red Pepper Salad with fresh slices of garlic, the purest, sweetest olive oil, and crunchy Italian bread was on its way!!

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