Monday, October 12, 2015

New Recipe #15: Roasted Red Peppers

My favorite vegetable is the red bell pepper. Every week, I eat them either raw in a salad or sauteed in my pasta specialty. Many weeks, I enjoy them both ways. I have wanted to try roasting them for a long time. Since I am branching out in cooking and baking this year, it definitely made the list.

So versatile, roasted red pepper can go in pasta or a sandwich (a panino), but also top pizza. I have a different idea though... I intend it to be an option for my famous antipasti. I could roast the bell pepper ahead of time and store it in some good olive oil inside the fridge until needed. Then, when entertaining or making myself an easy dinner, I could pile slices into a small saucer/ramekin/bowl and then plop it onto a cutting board along with my other antipasti selections, such as cheese, crackers, prosciutto, salami, tomatoes, olives, etc. It would add a sweet element to the board.

One of my many antipasti spreads.
I'd likely place the peppers in that scalloped dish that the peanuts are in.

Here are a couple of antipasti platters featuring roasted red peppers...


(Need more antipasti inspiration? Definitely check out my Pinterest board.)

In addition to antipasti, I foresee roasted red pepper bruschetta in my future. I tend to only make classic bruschetta in the summer when the tomatoes are good. With roasted red pepper, I think I could make this appetizer all year round!


Roasting red peppers is so easy! I can't believe I have't done it before! I followed this recipe from Marin Mama Cooks that I found on Pinterest. I just roasted one today. I tend to cook/bake/make a food or drink item or two for the week on my day off on Monday. Short strips will likely end up in a simple pasta dish later in the week.





Roasted Red Peppers

Ingredients
1-4 red bell pepper(s)
1-2 tbsp. extra-virgin olive oil (only needed if storing in the fridge)

Instructions
1. Preheat oven to 450 degrees F.
2. Wash pepper(s).
3. Cut pepper(s) in half lengthwise.
4. Cut out stem and any white parts. Discard seeds.
5. Place pepper halves onto a parchment-lined baking sheet cut size down.
6. Roast for 25 minutes.
7. Let cool for a little bit and put them in a bowl.
8. Cover bowl with foil and cool completely for 30 minutes.
9. Peel off skins (which is pretty easy).
10. Use right away or store them in a some kind of tupperware/glass container with lid/plastic bag drizzled with an olive oil intended for dressing/marinating and then place inside the refrigerator.



Buon appetito!




4 comments:

  1. You must check out my friend Jed's blog- Italywise. Great source of creating a life in Italy, and he is such a wonderful person. Robin in Umbria

    ReplyDelete
    Replies
    1. Thank you so much for the blog recommendation! I did skim it, liked it, and promptly added it to my blgoroll. Even when I recently decluttered two of my blog lists, it still made the cut. I wanted to reply to you after I read so more of it, but simply haven't yet. I'm looking forward to it though as I find him a masterful storyteller already. I like that your recommendation includes his personal character too.

      Delete
  2. I thought of you the other day! So much fresh pasta available here and so we've been eating it move. I did a simple spagetti with marina sauce but added sundries tomatoes to it the next day. Perfection! Definitely going to try these to go with a spicy meatball soon!

    ReplyDelete
    Replies
    1. :) I love sundried tomatoes and roasted red pepper to add such flavor to dishes when tomatoes are not in season. If I were serving spicy meatball or sausage during the fall, I would pair it with Masciarelli Montepulciano d'Abruzzo. If you can find it, I hope you like this medium-bodied red wine that, in addition to some fruit notes, has an earthy touch. Buon appetito!

      Delete