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Recipe of the Week: Insalata di Peperoni (Roasted Pepper Salad)


PHOTO PROVIDED Chef Loretta Paganini

There are three methods for roasting peppers. If you have a gas stove or grill, take the peppers and roast them directly on the open fire, rotate them until the pepper is completely black. Place the peppers in a paper bag, seal and steam for 10 minutes. Remove the skin, cut off the seeds and wash them. For an electric stove, cut peppers in half and press down, place on a cookie sheet and place under the broiler to blacken skin or roast in the oven at 400 degrees for 20-30 minutes. Make sure to buy sweet peppers with four or more points at the bottom. They are sweeter then the others. Serves six. (Chef tip: For this recipe use red, yellow or orange peppers. Remember, green peppers are unripe peppers and very difficult to digest.)

6 sweet red, orange, yellow peppers roasted, skinned

1 large red onion, peeled and sliced

2 cloves garlic, peeled and minced

1/2 cup extra virgin olive oil

1/4 cup aged balsamic vinegar

1 teaspoon Italian parsley chopped

1 teaspoon salt

1/2 teaspoon black pepper

Prepare vinaigrette by whisking together the oil, vinegar, garlic, parsley, salt and pepper.

As describe above, roast the peppers, remove skin and seeds. Wash and slice. Place in a large bowl and marinate in the refrigerator for one hour. Serve.