Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Zia Franca's Roasted Peppers
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- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 25 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 435 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 25 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 435 mg
Ingredients
Directions
- Place the peppers in an oven or on a barbecue and roast until they are soft and charred. Let the peppers rest in a paper bag for 10 minutes, allowing the steam from hot peppers to loosen the charred skin. Remove the peppers from the bag, and peel off the skin and discard. Remove the seeds and cut into 1/4-inch strips. In a large saucepan, heat the extra-virgin olive oil and the garlic. Add the capers, black olives, and pepper strips. Cook for a few minutes more, and season with salt. Sprinkle with the parsley and bread crumbs, and stir well. Remove the garlic, and let rest for 15 minutes before serving.
