When I saw beautiful red peppers at a great price at my local market yesterday, I knew I had to make a batch of Peperoni Sotto Olio. (Lest you be confused, peperoni is Italian for peppers, not what we think of as pepperoni on your pizza.) My wonderful friend, Thelma Gambino in Rome taught me how to make this. It's a delicious appetizer and especially nice for a dinner party as it is best made at least a day ahead.
The very first thing to do is roast the peppers. Slice each pepper lengthwise into thirds, removing and discarding stems and seeds. Place them skin side up on a foil lined pan and place in the oven on the very top rack under a hot broiler. You'll need to watch them carefully, and maybe switch them around once in a while so they char evenly. ( This can also be done outside on a grill.)
When it comes time to peel them, you'll discover that those that were seriously charred peel the easiest. So don't be afraid to really blacken them.
When you think they are charred enough, remove them from the oven. Immediately bring the sides of the foil together, being careful of the heat, steam and any hot liquid that may have accumulated on the foil. I often used tongs to help me clamp the hot foil closed. Leave the foil package to rest for about 15-20 minutes. This helps steam the peppers and further loosen the skins.
Now that the peppers have steamed and cooled down a bit, you'll find them quite easy to peel. Remove and discard the charred skins and what remains are beautifully roasted, glistening pieces of heavenly smelling red peppers.
Now it's time to gather our few remaining ingredients and put the whole thing together. You'll need fresh garlic, sliced paper thin, some flat leaf Italian parsley, good olive oil and fine sea salt.
(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! :)
(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! :)
Now, all we need to do is layer it all together. Place a thin layer of olive oil in the bottom of your dish and place a single layer of roasted red peppers on top of it. I slice my pepper pieces one more time lengthwise each, into thinner strips. When you have a single layer, sprinkle on a little sea salt, lay a few slices of paper thin garlic on top, and drop on a few leaves of Italian parsley. Drizzle on that good olive oil, then start your next layer, laying the red peppers down crosswise to the first layer.
Keep making layers of red pepper, salt, garlic, parsley and oil until you've used up all your peppers. Put a lid on it, and stick it in the refrigerator. Be sure to bring it to room temperature so the olive oil is completely liquefied before serving.
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!
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!
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