NONNA'S ROASTED PEPPERS
Updated: Oct 6
My beautiful friend Nic runs an amazing account called @terracotta__________where he explores food, cooking and the art of dining as a cultural and emotional experience. It came to no surprise that I asked him to share something!
He kept it very accessible and seamlessly incorporates tradition in teaching us how to perfect a very simple but delicious plate.
“Roasted peppers form the base of so many dishes. They can be added to a pot with tomatoes for peperonata, or layered with cheese and cold meat in a sandwich. You can toss them through a pasta with fresh basil, lots of parmesan and have a very satisfying dinner.
At Nonna’s house, there is a plate of peppers at nearly every lunch. She does them with some sliced onion, garlic and parsley. All I offer are suggestions, as once you have roasted them, you can serve in many ways. I have become utterly obsessed with peppers, and I hope you do too!”
4-5 large peppers (any color is fine, but if you like bitter flavors opt for a mix of red and green; for sweet, red and yellow)
Balsamic or red wine vinegar
Optional: Anchovies, Almonds or Black Olives
Preheat the oven to 200C. Place the peppers on a tray and roast until the skin starts to blister and char. This may take up to an hour. The tougher the pepper, the more time it needs.
Put the cooked peppers into a bowl and cover with a plate. Let them sit for at least 10 minutes. They will collapse, the steam prying the flesh open.
Once cool to the touch, pull the skin from the flesh, removing any seeds and pithy membrane as you go.
Using your fingers, tear each pepper into thick strips and place in a shallow dish. This is where you would stop if you want to save them for future meals.
Dress with olive oil, and throw some chopped parsley on top. If you have almonds on hand, you can roast and add them too. Or as Rachel Roddy suggests, criss-cross the peppers with some anchovy fillets, and “dot” with olives - if that appeals to you, try it.
Peppers are best eaten with bread and a touch of vinegar.
And whilst fresh ciabatta is ideal, anything crunchy will work beautifully.
However, there is one non-negotiable: they must be served at room temperature.
This allows the flavors to settle and become friends. You’ll be grateful for this later!
Enjoy :) follow @terracotta__________ to see more of Nic and his cooking x