Tag Archives: Ingredient

A Picture A Day: May 6, 2015

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Orange on Himalayan salt with dark background.

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A Picture A Day: May 5, 2015

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Tropea Onions! Sweet, juicy and delicious!

Playing a little with the composition…

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A Picture A Day: May 2, 2015

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This month I will be celebrating this beautiful season by publishing a picture a day of fresh ingredients.

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Traditional Recipe: Roasted Bell Peppers With Garlic Vinaigrette

Bell peppers are delicious, rich in vitamin C and antioxidants and come in a variety of colours. In Italy we usually cook red and yellow peppers and we don’t use green peppers as much, because they are more acidic and bitter in taste. Bell peppers are usually roasted, fried, grilled or stewed with different ingredients. Today we are going to roast the peppers and season them with a light vinaigrette made with extra virgin olive oil, a splash of balsamic vinegar and enriched with fresh herbs and garlic.

Roasted peppers are a very simple but effective appetiser or side dish, I personally really like them and I could eat lots! If you prefer a more complex dish you can use them to make a sauce to complement or season pasta and meat dishes, or simply used them as a tasty ingredient in salads.

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Roasted bell peppers with garlic vinaigrette.

medium difficulty

Ingredients

for 4 people

3 large bell peppers.

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For the garlic vinaigrette.

4 tablespoons of extra virgin olive oil

1 clove of garlic, crushed

1/2 tablespoon of dried oregano

1/2 tablespoon of finely chopped fresh parsley

1 tablespoon of good balsamic vinegar

salt and pepper to taste

Method.

1. Wash and dry the bell peppers.

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2. Roast the whole peppers in the oven at 200°C (392° F ) on a baking sheet (The cooking time will vary depending on the size and thickness of the peppers. When the skin starts darkening slightly and detaching from the flesh, the peppers are ready).

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3. Once the peppers are slightly soft, turn off the oven. Put the hot peppers in plastic bags (or an airtight container) and seal well (In this way, the steam will make removing the skin from the flesh mush easier).

4. Let cool, then remove the pepper from the bag and throw away the water created from the steam. Remove the skin on each pepper, using a small sharp knife.

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5. Slice the peppers vertically into two, then remove and discard the stem and the seeds. Slice each pepper vertically into 8 pieces and serve cold with the garlic and herb vinaigrette.

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For the vinaigrette.

Mix 4 tablespoons of extra virgin olive oil with the herbs, the garlic and some salt and pepper. Season and serve.

Tip. For extra flavour you can add half a tablespoon of anchovy paste to the sauce.

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Peperoni arrosto con vinaigrette all’ aglio.

media difficoltà

Ingredienti

Per 4 persone

3 peperoni abbastanza grossi (rossi e gialli)

Per la vinaigrette all’ aglio

4 cucchiai di olio extra vergine di oliva

1 spicchio d’aglio, sbucciato e ben schiacciato

1/2 cucchiaio di origano essiccato

1/2 cucchiaio di prezzemolo fresco tritato

1 cucchiaio di aceto balsamico

sale e pepe q.b.

Preparazione.

1. Lavate bene i peperoni e asciugateli.

2. Mettete i peperoni interi a cuocere in forno a 200° C ( uso una teglia grande ricoperta da un foglio di carta da forno). Il tempo di cottura varierà a seconda della grandeza e dello spessore dei peperoni; quando la buccia si colorirà e si staccherà dalla polpa, i peperoni sono pronti.

3. Mettete i peperoni ancora caldi in un contenitore con il coperchio, poi chiudete bene e lasciate raffreddare (con questo metodo il vapore farà staccare con più facilità la buccia dalla polpa).

4. Aprite e buttate via l’acqua che si è formata per il vapore. Con un coltello, levate la buccia ai peperoni.

5. Tagliate a metà i peperoni e rimuovete la parte interna con i semi. Tagliate ancora i peperoni in verticale fino ad ottenere 6-8 fette lunghe per peperone.

Per la vinaigrette.

Mescolate l’olio extra vergine di oliva con le erbe, l’aglio, il sale e pepe. Condite i peperoni e servire.

Tip. Per insaporire ulteriormente si può aggiungere mezzo cucchiaio di pasta d’acciughe al condimento.

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