Founder of @Umami Sans Frontières
For 4 people:
1/ Preparation: Wash the bell peppers and place them whole on a baking sheet.
2/ Roast in the oven: Preheat the oven to 200°C (400°F). Roast the peppers for 30–40 minutes, turning occasionally, until the skin is blistered and charred in spots.
3/ Steam and peel: Once roasted, immediately place the hot peppers in a bowl with a lid or a heatproof container. Let them steam for 15–30 minutes (avoid using a plastic bag). Peel off the skin, remove the seeds and stems, then slice the peppers into thin strips.
Tip: For the best flavor, do not rinse the peppers with water—some seeds left behind are fine.
4/ Make the marinade: In a bowl, combine the olive oil, balsamic vinegar, crushed garlic, salt, pepper, and torn basil leaves to create the marinade.
5/ Marinate and let rest: Add the roasted peppers to the marinade and toss well. Cover and refrigerate for at least 1–2 hours, or overnight for deeper flavor.
🌟 Enjoy It the Italian Way 🌟
⭐️ Steam for Easy Peeling: Let the peppers steam while they’re still hot—this makes the skins slip off effortlessly. Instead of using a plastic bag, place them in a bowl with a lid or a heatproof container.
⭐️ Marinating Time: Even 1–2 hours in the fridge will bring out the flavors, but leaving the peppers overnight takes them to the next level of deliciousness.
⭐️ Serve at Room Temperature: Bring the peppers out of the fridge about 30 minutes before serving. The aroma and flavor open up beautifully once they’re not ice-cold.
⭐️ Storage Tip: Keep the peppers covered in olive oil in an airtight container. Stored this way, they will last for 3–4 days in the refrigerator.👍
⭐️ Flavor Variations: Add chopped anchovies or olives for a Mediterranean touch, or toss in toasted pine nuts or roasted nuts for extra crunch and depth.
⭐️ Serving Ideas: Enjoy them on toasted bread like bruschetta, or pair them with mozzarella or ricotta for a simple appetizer. They’re also wonderful mixed into pasta or salads.
🩷A little story: when my daughter visited a friend’s house, an Italian family friend had prepared this very dish. Served as both an aperitif and a salad, it left such a memorable impression of how simple ingredients can shine on the Italian table.🇮🇹
Founder of @Umami Sans Frontières
