Roasted Peppers
Somewhere around third or fourth grade I started to understand and appreciate some of the benefits of being of Italian American heritage, at least from a culinary perspective.
I went to a Catholic grade school from first to eight grade. Our school did not have a cafeteria, so everyone brown-bagged it. OK, in the early years I carried a lunch box. I can remember my mother wanting to send me off carrying one of my older sister's hand me downs, Cinderella or some other equally catastrophic reputation maker. Thank the Lord she changed her mind and Zorro came to the rescue. Eventually I came to understand that it was the content of the lunch box or bag that counted. While all of the "American" kids were taking out bologna with mayo or yellow mustard on tasteless white bread, or worse, I would get a meatball hero or my favorite, Genoa Salami with homemade roasted peppers on a hunk of seeded, crusty, fresh Italian bread. I guess that's why I had to buy my uniform pants in the "Husky" section at Robert Halls. Doesn't matter, it was worth it!
In order to prepare the tastiest roasted peppers, start with Hothouse peppers. Most good markets sell them at twice the price of regular green or red bell peppers, and well worth it! If you choose to roast the regular red bells, (the green ones don't roast well), you can, but the flavor, texture and visual appeal is pedestrian by comparison. I do use regular bell peppers in cooking dishes such as Chicken Scarpariello where they are only in a supporting role. However, in a starring role ie., fresh mozzarella with red, yellow and orange roasted peppers on top, or as a centerpiece for your Italian meats and roasted pepper antipasto tray, go with the Hothouse.
Important shopping tip; select the peppers carefully, after all they are a bit pricey. Make sure they are firm, the skin is tight and not wrinkled and they are heavy in your hand. I like to smell them too, but that may push the produce guy over the edge, be careful.
Ingredients
6 Hothouse Bell peppers (2 each; red, yellow and orange)
1/2 cup EVOO first cold pressed
1/2 tsp. garlic salt
2 tbls. chopped flat leaf Italian Parsley
Directions
Turn oven broiler to high. Place the peppers on a baking sheet with sides. When the broiler reaches temp, put the pepper tray on a low to medium rack setting. Keep a close eye on the peppers turning frequently as the sides blacken. Don't incinerate, just blacken. Once all sides are done, carefully remove the peppers with tongs and place in a heavy brown paper bag. Handle the peppers gently so as not to split them. They will sweat properly if they are whole. As soon as you place them in the bag, roll the top of the bag tight to trap the steam in. Doubled up paper bags from the supermarket are ideal for this task. Let the peppers sit for about 1 hour, do not open the bag and release the steam before the hour is up. Place the bag on the baking tray while the peppers cool, as the peppers will drain their liquid in the bag and the bag will get wet on the bottom.
Take the peppers out of the bag and remove the stem, seeds, and all of the skin. Cut the cleaned peppers lengthwise into 1" wide strips and place in a strainer to drain for about 1 hour. Transfer the peppers to an appropriate sized bowl, sprinkle with the garlic salt, chopped parsley and dress with the EVOO. Cover and let marinate at room temp for an hour or longer. If you refrigerate, keep covered tightly and remove soon enough to serve at room temp.
