Roasted Peppers (Peperoni Arrostiti)

Prep time: 15 to 20 minutes
Inactive prep time: 10 to 15 minutes

Serves 4 to 6

Although red bell peppers are delicious when fresh and added raw to salads or other foods, they're quite succulent when roasted. This is because their naturally sweet flavors are enhanced in the roasting process. Make this traditional "peperoni arrostiti" salad and discover why Italians have such delicate palates. After savoring every ingredient in this delicacy, you'll never go back to ready made roasted peppers!

Ingredients:
3 to 4 large red bell peppers, cut in half lengthwise, seeds and stems discarded
Salt and pepper, to taste
4 to 5 tablespoons extra virgin olive oil
2 cloves garlic, peeled and sliced
3 tablespoons fresh chopped Italian flat-leaf parsley or fresh basil

Line a 12 X 18-inch baking sheet with aluminum foil. Place peppers, rounded side up, on foil-lined sheet.

Place baking sheet with peppers on an oven rack positioned 6 to 8 inches away from overhead oven broiler/grill.

Roast peppers 8 to 14 minutes or until skin is charred. Transfer baking sheet with peppers to a counter and cool, 10 to 15 minutes. Remove and discard the charred skins from roasted peppers.

Cut the peppers lengthwise into 1/2-inch thick strips. In a glass or porcelain serving bowl, toss the peppers together with remaining ingredients. Taste and adjust seasonings.

Serving tips: Enjoy roasted peppers with Italian breadsticks called "grissini" or on toasted bread.

Accompany with some cheese, a salad and a favorite wine.

Buon Appetito!

Text © Nancy Real 2010
Roasted Peppers Salad Photograph Only © Nancy Real 2010

Misto Peppers Frittata

Prep time: 20 to 25 minutes
Serves: 4 to 6

Have you ever reached for an onion in the refrigerator drawer, but also found some forgotten, mixed peppers? Well, now you can turn it all into a delicious frittata and presto - you just made a nutritious breakfast, lunch or dinner!


Ingredients:
3 tablespoons extra virgin olive oil
2 cups thinly sliced mixed red, yellow or green bell peppers
2 jalapeno peppers, seeded and sliced (optional)
1 yellow onion, peeled and thinly sliced
8 eggs, beaten with 1/2 to 3/4 teaspoon sea salt

Heat oil in a 12-inch, nonstick skillet. With a wooden spoon, stir fry all peppers with the onion on medium-high heat, 3 to 4 minutes or until onion is translucent.

Lower heat (on lowest setting) and add beaten eggs to the pepper-onion mixture. Cover and cook 3 to 4 minutes.

Uncover and with a spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan.

Cover and cook an additional 2 minutes. Once more, uncover and with the spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan. Cook an additional 3 minutes.

Uncover the frittata and, place a 14-inch round, flat platter over skillet. With one hand securely holding skillet handle and the other firmly holding platter, make a quick flip (you will have raw side of frittata underneath and cooked side on top). Slide the frittata back into skillet and cook one more minute.

Transfer the frittata to a platter and cut it nto 8 wedges or other decorative shapes.

Serve immediately with a salsa, tomatoes and bread or hot tortillas.

Text and Photographs © Nancy Real 2010