Anthony Iannacone is an old fried with whom I have corresponded for years. His family is from Campania, and he has recently published a cookbook entitled Campania Region, An Italian Food Legacy. When I mentioned bell peppers recently, he said:
Re peperoni. Here is one for you. Roasted peppers Use as an antipasto or a sandwich filler.
Re peperoni. Here is one for you. Roasted peppers Use as an antipasto or a sandwich filler.
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating: 2 hours
Total Time: 2 hours, 40 minutes
Ingredients:
- 8 red bell peppers (for some reason the red peppers are softer than the green, and in a pinch a jar of roasted peppers packed in water salt and citric acid from the supermarket can be used)
- 1/2 cup of extra virgin olive oil
- 1 1/2 tablespoons of chopped parsley
- 3 garlic cloves peeled and sliced into small pieces
- Salt and pepper to taste
Preparation:
Roast the peppers on a grill or on a stove until the skins have blackened.
Remove them, quickly put them in a paper bag, and close the end.
After they cool remove them from the bag, peel them, and then cut them into 1/2-inch strips while removing the stems, seeds and pulp.
Place the peppers in a bowl. Add the olive oil parsley and garlic. Season with salt and pepper. Allow the ingredients to blend together for about two hours. Serve as an antipasto or place slices in a sandwich with some Sharp Provolone and proscuito or salami.
What a great sandwich!
Tony Iannacone
Remove them, quickly put them in a paper bag, and close the end.
After they cool remove them from the bag, peel them, and then cut them into 1/2-inch strips while removing the stems, seeds and pulp.
Place the peppers in a bowl. Add the olive oil parsley and garlic. Season with salt and pepper. Allow the ingredients to blend together for about two hours. Serve as an antipasto or place slices in a sandwich with some Sharp Provolone and proscuito or salami.
What a great sandwich!
Tony Iannacone
