Photo: Roasted Peppers with Grilled Endive: Peperoni Arrosti con Belga Recipe
Ingredients
- 3 red bell peppers
- 3 yellow bell peppers
- 3/4 cup extra virgin olive oil, plus more for drizzling
- 4 Belgian endive
- 1/2 pound provatura
- 1 lemon, zested and juiced
- Salt and cracked pepper, to taste
Directions
Coat the pepper with 3 tablespoons extra virgin olive oil and place on the hottest part of the grill. Cook until the skins have blackened, turning regularly, about 10 minutes. Remove and allow to cool.
Cut endives in half and toss with remaining oil. Place on the grill and cook until soft, about 6 to 8 minutes.
Peel the peppers in a cool water bath. Remove the stems and seeds and cut into funny shapes. Remove the endives from the grill and arrange capriciously with the roasted peppers. Shave the provatura over the pepper and endive and drizzle with extra virgin olive oil. Sprinkle with lemon zest, spritz with the lemon juice, season with salt and top with fresh cracked pepper.
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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.
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