Oven-Roasted Peppers, Italian-Style
Photo: The Picture Pantry / Alamy Stock Photo
Mimi Sheraton has been writing about food for more than 50 years. Her book, “1,000 Foods to Eat Before You Die: A Food Lover’s Life List” is a best-selling must-read for anyone who eats. Her book, ”The German Cookbook: A Complete Guide to Mastering Authentic German Cuisine,” is celebrating its 50th anniversary.
There is one cooking aroma that counted above all others in our household: the warm, reassuring appeal of oven-roasted sweet red peppers, Italian-style. I rarely am without those peppers, in summer and especially in winter when they make up for a certain red sweetness that stands in for missing good tomatoes. If you think a BLT is great, try a BWP … bacon, watercress, and roasted peppers on good bite-able toasted sandwich bread liberally brushed with olive oil based mayonnaise.
In picking peppers, choose uniform size (best medium large) and color (preferably a bluish-red that indicates ripeness instead of an orangey red.) Uniformity assures that they will cook at the same pace. Roasted peppers require only one slightly complicated step and that is slipping off the thin outer skin right after baking. This is simplified either by immediately placing the hot, finished peppers in a paper (not plastic) bag and closing it tightly for between 5 and 10 minutes, or doing the same by wrapping them in a foil pouch as described below, the latter making for an easier clean-up.
1 sheet of aluminum foil
1 8-9-inch square or round baking pan
3 or 4 large blueish-red sweet peppers
Sea or kosher salt for sprinkling, as needed when finished
Extra virgin olive oil to cover when finished
Preheat oven to 425°F. Pull off enough foil to cover bottom of pan plus about two 10-inch flaps overhanging on two opposite sides. Crunch overhangs lightly to fit into oven.
Wipe peppers with damp toweling and remove any labels, if any as on supermarket peppers. Arrange in baking pan more or less upright, supporting each other but don’t worry of any flop over.
Place in oven and check every 8-10 minutes to see if any sides are browning or wrinkling. Keep turning at such intervals until all sides are either dark brown or completely loosely wrinkled. Total baking time should be between 18 and 25 minutes.
Remove peppers in pan and immediately close flaps over, crimping edges to seal. All can then be lifted onto counter top or left in pan. (If using paper bag, this is the time to insert peppers.)
After about 7-10 minutes check to see if skins are loosened. Lay peppers out and cut in half vertically. Remove cores and scrape out seeds and yellowish flesh along ribs.
As soon as cool enough to handle, pull skins off peppers with fingers or a paring knife and lay peeled strips out on paper toweling to drain. Sprinkle one side of each with salt.
Layer peppers into a tall straight-sided jar or bowl that can be covered and trickle in olive oil until it comes to top level peppers. With a fork gently lift peppers so oil is distributed through them.
Chill in refrigerator for at least 4 hours to firm up and mellow.
Peppers can be served warm but are best slightly cool. When refrigerated, remove at least 20 minutes before serving, or until coagulated olive oil has melted. Tightly covered and in oil, they should keep in refrigerator for up to 10 days.
More Italian inspiration from Yahoo Food:
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The Surprising Origins of 15 Italian-American Dishes
