{"id":5022,"date":"2018-05-28T09:00:03","date_gmt":"2018-05-28T15:00:03","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=5022"},"modified":"2026-09-02T10:58:43","modified_gmt":"2026-09-02T17:58:43","slug":"italian-roasted-peppers","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/05\/28\/italian-roasted-peppers\/","title":{"rendered":"Italian Roasted Peppers"},"content":{"rendered":"

May 28, 2018<\/span><\/strong><\/p>\n

I wish I had a pithy story to tell about roasted peppers.<\/p>\n

I don\u2019t really, except to say that after reviewing a dozen, or so, recipes to see how they compare with my method, I\u2019ve discovered that NONE of them does it right.\u00a0 (I know.\u00a0 That sounds pretty narcissistic, doesn\u2019t it?)<\/p>\n

In a nutshell, you want to turn the skin jet black and you want to do it as quickly as possible.\u00a0 Then you want to put them in a covered non-reactive container for about 10 minutes before peeling them.<\/p>\n

The recipes that I found included the following (erroneous) steps:<\/p>\n

1.\u00a0\u00a0\u00a0\u00a0\u00a0 Roasting them in the oven.<\/p>\n

2.\u00a0\u00a0\u00a0\u00a0\u00a0 Cutting them before cooking.<\/p>\n

3.\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking them too long.<\/p>\n

4.\u00a0\u00a0\u00a0\u00a0\u00a0 Not sufficiently blackening and blistering the skin.<\/p>\n

5.\u00a0\u00a0\u00a0\u00a0\u00a0 Putting them in a paper bag after roasting.<\/p>\n

And don’t even get me started about putting oil on them before roasting!<\/p>\n

Here\u2019s the skinny\u2026<\/p>\n

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The longer you cook them, the softer the flesh of the pepper becomes.\u00a0 If you really want any structure at all, you want to get the blackening of the skin done quickly.<\/p>\n

You really want the skin to be completely black.\u00a0 First, this will cause the skin to peel off easily.\u00a0 Second, it will add the smokiness that you want in a good roasted pepper.\u00a0 No, they won\u2019t taste burnt.\u00a0 You will notice, if you give this recipe a try, that the places where the skin isn’t burnt won’t peel off very easily.<\/p>\n

The main goals of cooking them fast and completely blackening the skin mean you really can\u2019t roast them in the oven<\/em>.\u00a0 You need direct heat.<\/p>\n

You don\u2019t want to cut them because you won\u2019t be able to rotate them sufficiently to blacken the skin all over.\u00a0 They\u2019re harder to handle if cut.\u00a0 Besides, they\u2019ll dry out.<\/p>\n

Sometimes juice will leak out while the peppers are cooling.\u00a0 If you put them in a paper bag, the bag will absorb the flavorful juice, and that would be a shame!<\/p>\n

If I\u2019m roasting one or two peppers, I\u2019ll do it directly over the burner on a gas stove.\u00a0 Oh, and for that one writer who suggested lining the burners with aluminum foil, get a life!\u00a0 Not that much juice comes out of the peppers and what does is likely to get vaporized on the cast iron grate.\u00a0 If a drop or two lands anywhere else on the stove, it\u2019s just as likely to land in a spot that you can\u2019t cover with aluminum foil as it is to land on the foil itself.<\/p>\n

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If I\u2019m roasting more than a couple of peppers, I\u2019ll do it on my gas grill.<\/p>\n

You can use a broiler if you don\u2019t have a gas stove or a gas grill, though I find the broiler a little less friendly to use.<\/p>\n

As for heat, crank it up:\u00a0 medium high on a burner, high on a gas grill.\u00a0 The goal is to blacken the skin as quickly and as evenly as possible.\u00a0 The longer it takes to do this (that is, the lower the heat) the more the flesh of the pepper will soften.\u00a0 The pepper should hold its shape after roasting, not collapse.<\/p>\n

I use roasted peppers in lots of dishes.\u00a0 Auntie Helen\u2019s Lentil Salad<\/a> is a good example.<\/p>\n

The simplest way to use roasted peppers is to cut them in strips after peeling off the skin and toss them with a little extra virgin olive oil and salt.\u00a0 They make an excellent side dish.\u00a0 Since they\u2019re served at room temperature they can be made in advance.\u00a0 Using different colored peppers makes it festive.<\/p>\n

If you like peppers, and you\u2019ve never roasted your own, please give this recipe a try.\u00a0 I think you\u2019ll be surprised at how easy it is and how much better the peppers taste that the ones in the jar!

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Italian Roasted Peppers<\/h2>\n
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Roast the peppers using direct heat, set as high as possible. For one or two peppers, I use the burners on my gas stove. For more, I use my gas grill. A broiler (gas or electric) works too. The directions below are for a gas burner but the same technique works for a gas grill and a gas or electric broiler. The pepper won\u2019t obviously touch the heat source if using a grill or a broiler.<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span> or more<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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