Peperoni arrostiti con olio, capperi e aglio

Masseria Papone: Recipes extra virgin olive oil Ingredients 3 peppers (1 red, 1 yellow and 1 green) 2 tablespoons of capers 2 cloves of garlic 25 ml. of oil evo Masseria Papone salt and oregano q.b. Preparation 1. Place the peppers in a grill pan and allow them to brown on all sides over a moderate heat. Do not forget to turn them often to facilitate a uniform cooking. 2. When the peppers are well browned (after about 50 minutes), remove them from the plate and place them in a plastic bag for food. Leave them to rest for 10 minutes. 3. Now you can proceed with peeling the peppers with a knife or by peeling a pepper at a time simply with your hands. 4. Cut the peppers in half, remove the core and the seeds and cut them into strips. Then put them in a bowl, add the capers, the cloves of garlic cut into 4, a little salt, the olive oil Masseria Papone and at the end a bit of dried oregano. Stir to mix all the flavors, cover the bowl with the transparent film and leave to rest for about 1 hour before enjoying. For this and other recipes To order oil instead

Masseria Papone: Ricette olio extravergine di oliva


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