(By the way, since we'll be consuming the olive oil, "raw" in this recipe, it is vital that you use a good olive oil. This one comes from Lungarotti, a winery which produces great Sagrantino wine in Umbria and also makes olive oil. I love to take groups for tastings here.)
PS: Do you love my ceramic salt cellar? I can take you to the shop where I bought that as well! :)
This is one of those dishes that gets better and better as the days go by. Just be sure any leftover peppers get pushed under the oil. It makes a great appetizer with cheese and crackers, and a wonderful topping for bruschetta. It's great in a pasta dish and a good accompaniment to meat dishes.
And once you've consumed all the peppers, don't you dare throw out the oil! Think about what you've done here. Not only have you made a great pepper dish, but you've made a truly heavenly infused oil. I use every bit of that oil up to drizzle on pizzas, saute veggies in and add to casseroles. BUON APPETITO!