About this Recipe
It seems strange to propose a recipe of peppers
this season, but I must admit that they are the ones I found in my ten minutes of air when I went shopping.
Their color has conquered me, a touch of joy and
a prelude to summer. I tried to make an easy, fast (even if we don’t have time) recipe, light, that’s why I cooked the peppers on the griddle and then peeled them before seasoning them raw.
And of course … #iorestoacasa! .
- 3 large bell peppers of different colors
- 5 cherry tomatoes
- a sprig of basil
- 1 clove of garlic
- 1 teaspoon of balsamic vinegar
- 1/2-1 teaspoon of sugar
- extra virgin olive oil
Wash the bell peppers, leave them whole with the stalk and toast them on a griddle. Turn them often so that all the skin becomes scorched and the pulp softens. It will take about 20 minutes.
When the pulp begins to become softer, if you want to speed up the preparation, put a weight on the peppers
so that the larger external surface will be in contact with the griddle and blacken.
Take the soft and well-toasted bell peppers and immediately close them in an airtight plastic or paper
bag (always closing the opening well): steam will begin to form which will help the skin to detach from the pulp.
When the bell peppers are warm, remove them from the bag and scrape off the scorched skin with a knife. Remove the stalk and the central white part, cut all the peppers into large layers and rinse them under running water to remove the last white seeds. Dry them with kitchen paper, then cut the flaps of one pepper into very thin strips, those of another in squares and those of the last with lozenges.
Wash the basil and chop a few leaves; peel the garlic and cut it into thin slices; wash the cherry tomatoes and cut them into quarters. Season the pepper strips with the garlic slices, basil leaves, a little oil and a pinch of salt. Season the squares with balsamic vinegar, a little sugar,
a little oil and a pinch of salt. Taste and, if you like, also add the remaining sugar.
Let the two types of pepper flavor for at least an hour, then, just before being brought to the table, mix the lozenges left aside with the quarters of tomato and season with oil, basil and salt. Serve immediately.
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