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
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