Tuesday, October 16, 2007

Roasted Bell Peppers (Pepperoni Arrosto)

These roasted peppers are a great addition to a nice steak dinner, or roast.


* 4 bell peppers (use yellow, green, and red for nicer presentation, and flavor variation)
* 3 garlic cloves, halved
* 12 fresh basil leaves
* extra virgin olive oil, for drizzling
* salt and pepper to taste


1. Preheat oven to 350F. Line a roasting pan with foil. Prick bell peppers with a fork, place in pan, and roast for 1 hour. Remove from oven, wrap in foil, and let cool. Peel (skin will slip off easily) and halve the peepers and let drain cut side down on paper towels.
2. remove seeds and membranes, and cut into 1/4 inch strips. Arrange in layers in fairly deep serving dish, sprinkling each layer with garlic and basil and salt and pepper to taste. Drizzle with olive oil and let stand in cool place for 1 hour before serving. http://flavorsofitaly.blogspot.com/

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