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How to make it: Emiko Davies' peperoni arrostiti (roast peppers) recipe

Recreate these roast peppers dressed with extra virgin olive oil and red wine vinegar, a simple and classic Italian side dish

By Emiko Davies
Published 9 Apr 2019, 00:20 BST, Updated 19 Jul 2021, 15:35 BST
Roast peppers
Roast peppers

This features often in ours and my in-laws’ households, especially in the summer. The scent of roasting peppers rises through the house and is one of those things that triggers in my husband’s memories of childhood summers.

Serves: 4 as a side
Takes: 40 mins

4-5 yellow peppers (about 800g)
1–2 tbsp extra virgin olive oil
1–2 tbsp red wine vinegar
a few mint or basil leaves, to serve (optional)

1 Rinse and dry the peppers, leaving them whole. Blacken the skins by placing directly over the flames of a fire, barbecue or gas hob (on a high heat), turning carefully and regularly with a pair of long tongs, for about 20 mins. The skins should be entirely black.
2 Once blackened and while still hot, place the peppers in a bowl and cover tightly with clingfilm (or pop them in a zip-lock bag) and leave them to sweat for 10 mins or so, or until cool enough to handle.
3 Remove the skin. I find this easiest under a steady stream of cool water from the tap. While you’re there, pull out the stem and the seeds and open up the peppers. Pat dry with paper towels and slice or tear into long strips.
4 Place the strips in a bowl and dress with the olive oil and vinegar, and some salt and pepper to taste. Toss to coat evenly. Just before serving, add fresh mint or basil leaves, if you like.

Read our interview with Emiko here


Published in the March 2018 issue of National Geographic Traveller Food (UK)

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