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Roasted Peppers


roasted peppers

roasted peppers with Garlic
Yield: Roughly 2 cups
Special Equipment: Ceramic of glass baking dish, roughly 9 x 13 inches 1 (click to enlarge)

4 to 6 medium to large sweet peppers
Up to 6 hot peppers, to taste
1 head garlic
Kosher salt to taste
Extra virgin olive oil

Separate the garlic into individual cloves. Peel and chop into a coarse dice. Chop the chiles into thin rounds. If you're concerned about heat, remove the seeds and veins before chopping. Remove the stems, seeds, and veins from the sweet peppers, and then cut them into bite-sized pieces. Place all the ingredients in a shallow baking dish and stir to distribute evenly. Add enough olive oil to lightly coat the peppers, and then stir to evenly disperse the oil Cover the dish with a sheet of aluminum foil Roast at 400F for about one hour. Remove the foil and continue roasting for another 30 to 45 minutes. The peppers are done when the edges just begin to char. Allow peppers to cool, and then transfer to a serving dish or sealed container for refrigeration, the roasted peppers will keep for several weeks. Serve warmed or at room temperature


roasted peppers

roasted peppers

1 head garlic, garnish
2 large red bell peppers
2 large yellow bell peppers
1 clove elephant garlic, peeled and minced
1/3-cup olive oil
1-teaspoon salt
1/4-teaspoon ground cloves
Juice of 1/2 lemon
6 slices Bel Paese cheese, 1 inch in diameter
1/2 cup mixture of opal and green basil, thinly sliced, garnish
Kalamata or green Cerignola olives, garnish

Preheat the oven to 350 degrees.

Break the garlic into cloves and roast covered in an ovenproof baking dish 20-30 minutes. Remove from the oven, then when the garlic is cool enough to handle, gentle squeeze the cloves out of their skins. Cut the cloves in half vertically and set aside. Increase the oven temperature to 450 degrees. Place the peppers, with their stems intact, on a baking sheet or in a roasting pan, and roast 20-30 minutes, or until the skins darken and blister. Remove the peppers from the oven, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. Place the elephant garlic, oil, salt, cloves, and lemon juice in a blender and mix 2-3 minutes, or until the mixture becomes a smooth sauce. Pour into a small bowl. Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Cut the peppers into vertical quarters and arrange on a serving dish. Top with the cheese rounds. Whisk the oil mixture 1 minute, then pour over the peppers and cheese. Garnish with basil, roasted garlic, and olives. Serve immediately.


roasted peppers

Bruschetta With roasted peppers

4 yellow peppers
4 red peppers
Salt
Freshly ground black pepper
2 cloves garlic, minced
1/2 bunch basil, minced
1/2-cup extra-virgin olive oil, plus extra
1 loaf day-old Italian cornmeal bread (not cornbread)
1 lb. fresh robiola or mild goat cheese

Roast the peppers on a grill or under the broiler until charred on all sides: turn them as they roast to ensure even cooking. Peel the peppers while they are still hot. Remove the seeds, and cut into strips. Toss the peppers with the salt, garlic, basil and olive oil. Cut the bread into 1/2 inch slices. Top each slice with the peppers, their dressing and some crumbled cheese. Drizzle with more olive oil and serve


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