This roast red pepper salad originates from the Italian antipasto, a flavorsome dish semi-preserved in an abundance of olive oil. Add a couple of ingredients, allow to macerate overnight, and enjoy the next day.
It is important to roast the peppers properly. Blister and blacken mercilessly over a flame or directly under a broiler. Allow to steam itself to easily separate the skin from the flesh, then proceed to complete the salad.
Ingredients:
6 red bell peppers (capsicums)
3 Tbsp balsamic vinegar
2 Tbsp capers, finely chopped
basil (fresh or dry)
1/4 to 1/3 cup olive oil
1 clove garlic, grated
salt & pepper
Method:
Under the broiler, blister and blacken the whole capsicums all over.
Put the blackened capsicums in a bowl and cover with cling film while still steaming hot. Allow to get cool enough to handle.
Working one by one, carefully peel and de-seed the capsicums. Cut them into strips lengthwise about a centimeter wide. Place in a bowl.
Add the balsamic, finely chopped fresh basil or a scant teaspoon of dry basil, the finely chopped capers, olive oil, grated garlic, and salt and pepper.
Toss to coat and allow to marinate overnight covered in the refrigerator.
Before serving, return to room temperature and adjust seasoning as necessary.
صحة و عافية
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