ItaliancookingTIPS!
Many break the peppers, removing the stalk and the seeds before putting them in the oven. It is a mistake. To cook well, the peppers must be whole.
An air chamber is created inside, which makes them soft and juicy even after long cooking in the oven
Roasted Bell Peppers
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Loading...Roasted bell peppers, in ancient times, were cooked on the grill during the beautiful summer days. Today they are mainly prepared in the oven. Once cooked, they are peeled, cut into strips and seasoned with oil, garlic, salt and basil. Preparing them is very simple, but you need to have some small precautions. I prefer to wrap them in aluminum foil and cook for a longer time at low temperature, so that they do not burn and remain pulpy
Ingredients
- 6 bell peppers (different colors)
- 2 cloves of garlic, peeled
- extra virgin olive oil
- salt
- basil
Instructions
Wash the peppers, wrap them in aluminum foil and arrange them on a oven plate. BAke them at 200°/350F for at least an hour, being careful to turn them halfway through cooking.
After an hour the peppers must appear completely "deflated" with the skin peeling off. If not, let them cook for another 15 minutes but do not overdo it: consider that the peppers must cool in the oven off, still wrapped in aluminum, and they will continue to cook a little more. Once cold, open the aluminum foil, free the pepper from the stalk, all the seeds and remove as much skin as you can.
Arrange the peppers in a baking dish, cut into strips (you can do it with your hands), adding excellent extra virgin olive oil, very thin slices of garlic and a little salt. Complete with a few basil leaves. Cover the dish and let it rest in the fridge, where the peppers will absorb all the flavors and smells of the seasoning. For this reason, it is good to prepare them a little in advance.
Notes
The most difficult part of this recipe is peeling the peppers: it's a bit long and boring but essential if you want to get perfect fillets. Also, without the skin, peppers are much more digestible. It is good to let the peppers in the oven cool down, wrapped in aluminum: the heat will detach the skin and it will be easier to remove it
ItaliancookingTIPS!
An ancient custom, which I have not verified, says that you must know how to choose peppers well. Look at them on the opposite side of the stalk: if you see 3 points, the pepper is “male” and has a spicier taste, if you see 4 points, it is female and much sweeter … will it be true?
ItaliancookingTIPS!
This variety of peppers is not suitable for drying in the sun, because the vegetable contains too much water and is too big (it will rot before to dry). The perfect peppers for drying are the small, horn-shaped ones you can find in Puglia, Calabria and in beautiful Sicily
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