- 4-6 large red bell peppers.
- 2-3 cloves of garlic.
- 1/4-1/2 cup of virgin olive oil
- several leaves of fresh basil.
To properly roast peppers, you must have an open flame. I place one red pepper on each of my gas stove's burners and fire up the flame to med-high. As each pepper sizzles, turning black, rotate the peppers using a pair of tongs so that each side, top and bottom come into contact with the flame. When the pepper is completely charred, place in cold water and gently rub the charred black skin from the pepper. I leave a small amount of the charring on for flavor and also for appearance.
When all of the peppers have been thoroughly charred and rinsed, slice open the peppers and scoop out the seeds and pith. Slice the peppers lengthwise into strips and place in a large bowl.
Crush then mince 2 or 3 large cloves of garlic and add to the peppers.
Rinse the basil leaves well and slice lengthwise and add to the peppers.
Add coarse salt and fresh black pepper to taste and drizzle olive oil over peppers covering them completely and allowing for a small amount of the oil to pool in the bowl.
Place bowl with peppers to sit covered in the refrigerator for at least an hour to allow the flavors to congeal and intensify.
Serve the peppers with room temperature, very sharp provolone cheese sliced, over a hearty thick slice of semolina bread.
Can be served as an appetizer or for brunch with a nice red wine or as an accompaniment to homemade soup.
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Submitted By: Jacqueline Titian
Roasted Red Peppers