Roasted Peppers Italian Style
Roasted Peppers are very tasty, when combined with garlic and olive oil, they are magic. In many Italian-American households roasting peppers is a long-held family tradition; Vito’s Mom was no exception and we got to enjoy them many times as part of an antipasto before a holiday meal and sometimes along with lunch or in Grilled Italian Sausage and Peppers Two Ways.
Traditionally, the peppers were roasted individually over a gas burner, until the skin had blistered and blackened. The whole now-blackened peppers were placed in a paper bag to sweat and then the skin and seeds removed using your “asbestos hands” which can handle any hot foods; a unique biological “trait” which Vito’s Mom and he shared and I (Jan) do not. This first time I made them, I had forgotten that the peppers needed to be roasted whole, I cut them up and seeded them, so the first batch was made with skin and without the need of “asbestos hands”. We brought some to Vito’s Mom, who gave here wholehearted approval. From then on, the recipe below was used. During most visits to Vito’s Mom in Florida, I roasted peppers for her as they were a fave of hers, enjoyed with a nice piece of crispy bread. Enjoy!
Prep Time: 15 minutes, Total Time: 30 minutes. Serves: 4
Support Cook and Eat at Home. Purchase a PDF of the Roasted Peppers Italian Styles recipe for $1.00
Peppers and Eggs
Peppers and Eggs is an easy-peasy dish; great for lunch, brunch or a light dinner. Vito’s Mom and Grandmother would make Peppers and Eggs often while he was growing up, it was always a family favorite. Peppers and Eggs is popular in our house today, we enjoy it often as is or as a sandwich on some good, crusty Italian bread.
Using a mix of different pepper varieties (bell peppers, pasilla chilis, Italian frying peppers, etc.) and colors will make a tastier and more interesting Peppers and Eggs. Feel free to add some grated cheese if you like. Include Peppers and Eggs in a colorful, tempting buffet including Breaded Cauliflower and Grilled Asparagus. Enjoy!
Prep Time: 30 minutes, Total Time: 1 hour, Serves: 4
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Grilled Italian Sausage and Peppers Two Ways
Grilled Italian Sausage and Peppers Two Ways offers two crowd pleasing ways to serve these favorites.
Growing up in an Italian-American family in New Jersey, Italian sausage and peppers was a favorite and familiar summertime meal, whether from the backyard barbeque grill at Vito’s grandparents’ house or from one of the innumerable kiosk restaurants rising from or lining the boardwalk at seaside resorts “down the shore”, no tables, just counters with bar stools to “eat it there or take away somewhere”. Regardless of the venue, Italian sausage and peppers never failed to satisfy.
We have always preferred the grill to the griddle for cooking sausages and peppers; the slightly smoky and charred exteriors of the sausage links and peppers pieces yielding to juicy, flavor-bursting interiors upon biting into them. Here, we’ve prepared grilled Italian sausage and peppers two ways; the classic on a roll topped with melting provolone and mozzarella cheeses and grilled pepper strips and an alternative preparation with the sausages sliced into thin rounds and combined with the grilled pepper strips, then all mixed into quick tomato sauce with pasta. Either way, you will surely be satisfied. Enjoy!
Prep Time: 15 minutes, Total Time: 50 minutes Serves: 4
Support Cook and Eat at Home. Purchase a PDF of the Grilled Italian Sausage and Peppers Two Ways recipe for $1.00
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