Wednesday, November 17


This bread spread is another classic in my kitchen. It's actually the recipe that made me love roasted bell peppers. I'll share a secret with you, it is absolutely mind-blowing on second day, assuming you are able to leave aside some until that, which is a challenge!

The recipe is from, initially published in Bon Apetit (January 2004) magazine.


Makes 8 servings


12 large red bell peppers
1/4 cup olive oil
6 large garlic cloves, thinly sliced crosswise
1/4 cup Sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley

Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.

Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)

Transfer pepper mixture to platter. Sprinkle with parsley and serve.

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