Peperoni al Forno Conditi

Page 31

Cuisine: Italian | Course Type: Salads

(1 review)

Tags: peppers salad

Recipe Review

First, let me rave about this method of roasting peppers. No turning a skewered pepper over an open flame (mess on stove) or charring the peppers under the broiler (bitter burning smell throughout the house). Ms. Weiss simply roasts whole peppers in a moderate oven for about an hour, turning them periodically--the way, she says, it is done by her relatives in Italy. I did it her way and the results were spectacular. No bitter smell (a sweet smell actually), no mess, no paper bags, no bits of charred skin everywhere. The peppers peeled so easily and the resulting strips of roasted pepper were velvety and sweet and delicious.
As to the salad, I used all red peppers, skipped the breadcrumbs, added some fresh arugula and some pasta and some parmesan. It was Fabulous! and I believe that a big part of why the salad is so delicious is that the peppers are absolutely ethereal roasted this way.

(3) useful  

Comments

Peckish Sister - 18th September 2012
Very nice! I am sure that we would all like to know what the oven temperature should be.

kateq - 18th September 2012
375 F.

Peckish Sister - 19th September 2012
Thank you, I will try it!

aj12754 - 20th September 2012
This review id enough to send me to Amazon to get this book. Sounds delicious ... and a fun review to read.

kateq - 21st September 2012
thanks, aj

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