Roasted Peppers with Grilled Endive: Peperoni Arrosti con Belga
Show: Molto Mario
Episode: Fiume Tevere
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- Recipe categories: Vegetables,
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By nmharleyrider
on July 25, 2011
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It's very tasty with one caveat. We ate roasted peppers on every antipasto platter we had when I was a kid. The one thing our mother impressed upon us was to never put a roasted pepper under water when you peel them as you would lose all the essential oils which add much to the olive oil dressing. Rather than that, putting the peppers in a plastic bag and allowing them to steam for a few minutes allows the skins to peel off easily with a paper towel and you have retained all the delicious oil.