Red and yellow peppers
Submitted by Raggio on Thu, 10/01/2009 - 05:53In reply to A newbie all over again! by Annec
I don’t know if this is the recipe you mean but it is the one my Roman mother prepares and is a family recipe. As you can see, it contains no vinegar: Take four different coloured sweet peppers and roast them at 200°C until the skin has started to blacken and come away from the flesh (usually about 30 to 40 minutes, but keep an eye on them!). Leave them to cool a little – some people put them in plastic bags or paper bags to allow the steam to loosen the skin but I don’t find this is necessary. Once peeled and de-seeded, cut into strips and season with salt, chopped garlic (according to taste) and chopped basil. Leave to get completely cool and serve. You can keep them in the fridge but remove about 15 minutes before serving since it better served at room temperature. Annamaria
EASY TO PREPARE
Submitted by Gala Placidia on Mon, 10/05/2009 - 16:07In reply to A newbie all over again! by Annec
As Carole and Raggio said it is very easy to prepare them. Just roast or grill the peppers, peel them, slice them and then they are ready to be kept in either oil or vinegar,or a combination of both and add garlic, herbs and spices to taste. Always use a glass or a ceramic bowl to and they can be safely kept in the fridge for about 3 days.
Thank you for your suggestions
Submitted by Santamarinese on Mon, 10/05/2009 - 16:31In reply to A newbie all over again! by Annec
Don't know if you would be
Submitted by Mimosa on Tue, 10/06/2009 - 10:50In reply to Thank you for your suggestions by Santamarinese
Yes please
Submitted by Santamarinese on Tue, 10/06/2009 - 13:28In reply to Don't know if you would be by Mimosa
Have PM'd you the recipes -
Submitted by Mimosa on Sun, 10/11/2009 - 04:55In reply to Yes please by Santamarinese
Yummy
Submitted by Santamarinese on Sun, 10/11/2009 - 09:00In reply to Have PM'd you the recipes - by Mimosa