Chef Paolo’s Roasted Peppers
3tbsp olive oil
2 cloves of garlic finely chopped
1 cup(250ml) walnut halves
½ cup(125ml) black olives pitted
¼ cup (50ml) capers drained
2 anchovies finely chopped(optional)
2 roasted peppers sliced into strips
½ cup(125ml) dry Italian bread crumbs
1 bunch of Italian flat leaf parsley
This recipe is so simple and delicious. In a saucepan, heat up the olive oil over high heat. Throw in the garlic. Keep an eye on it, and when it gets slightly brown, toss in your walnut halves, olives, capers and anchovies. The anchovies are optional, chop them finely. They’ll melt into the oil and give the dish lots of flavor.
After a minute or so, lower the heat to medium, add the roasted peppers, and cook for about 5 minutes, stirring every so often. Turn off the heat and set the pan aside. Sprinkle in the bread crumbs and parsley and mix to combine. Let cool. Serve at room temperature.
There are many ways to roast peppers: on the barbecue, or on a baking tray. You actually want the skin to look burnt. Don’t panic! You’re burning the skin, not the pepper. It will give the meat of the pepper a slightly smoky taste. Once the peppers are fully roasted, put them in a paper bag and let them hang out. This gives them a steam bath and lifts the skin, making them easier to peel. Take them out of the bag and remove and discard the skin and seeds. You can run them under water to clean off any stubborn bits of charred skin and seeds. At this point, they’re ready to use in your recipe. Or, if they’re in season and you’re making lots, put them into freezer bags. They hold well, and in the middle of winter you’ll have freshly roasted peppers available in minutes.