Roasted peppers evoke the scent of summer in Sicily, reminiscent of those hot days when barbecuing in temperatures already reaching 36 degrees Celsius by ten o’clock in the morning was truly worthwhile.
They are perfect for celebrating a slice of fresh tuna or enjoying with homemade bread.
Despite their relatively “recent” introduction from the Americas, peppers have become an integral part of the Mediterranean summer, alongside other Nightshade Vegetable – Solanaceae.
There are countless recipes featuring peppers, including peperonata, fried with bread crumbs, stuffed, or preserved in oil or vinegar.
Here, we aim to provide a starting point and share how it all began, leaving you free to explore your creativity. Trust us, even a simple dressing of oil and lemon works wonders.
To prepare the peppers, grill them on a barbecue or directly over a flame in the kitchen.
- Charring the skin will impart a delightful flavor, ensuring the insides remain cooked but not burned.
- Once charred, it’s time to remove the skin, which can be made easier with a little water.
- For the horn varieties, you can tear them into strips with your hands.
- Now, they are ready! Let them marinate in extra-virgin olive oil, garlic and basil for about 10-20 minutes before serving, as they are deliciously served cold.
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