Peperoni al forno
Updated: Jul 5, 2021
In Sardinia and more or less everywhere in Italy, if you get invited for lunch you bring something to eat or some wine or some flowers and you usually do not arrive at the last minute because maybe your help is needed and it is not good to arrive when everything is already set up, you are not in the restaurant. These were the rules for our mum in the 90s, probably now they are a bit more flexible but now that we are in our 30s we started to appreciate these rules of style and mostly kindness. So one of our memories of our lunches at our granny was our mum in the kitchen from early morning preparing the food to bring, covering it with aluminium foil, open the back of our red Renault 5 and allocate all the food safely there being careful not to forget anything and arrive with plenty time in advance. One of her most successful dishes were tiramisu' and these roasted peppers.
We used her method and recipes, hope you will enjoy them. A good extra virgin olive oil is essential. You can add some boiled eggs or anchovies and capers to make it richer as well.
4 peppers, mixed colours
Extra virgin olive oil
2 cloves of garlic
optional: boiled eggs, anchovies, capers
METHOD Preheat your oven at 200 C. Take your tray and put a piece of kitchen paper. Wash your peppers and put them in your tray and once the oven is hot, place the tray in. Cook them for around 30- 35 minutes, checking them from time to time. They are ready when their skin is getting darker, a bit brown and if you find them tender picking them with a fork. Now take them out from the oven and let them rest. Once cold, with the help of a knife remove their skin and cut them in little strips. Place them in a plate and garnish with extra virgin olive oil and salt. If you like garlic, divide two cloves and put among the peppers to flavour. Cover now with some cling film and let them rest in the fridge for couple of hours. Enjoy on their own or on top of a warm piece of bread.