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Roasted peppers with black olives


roasted peppers olivesRoasted Peppers with Black Olives:
Very often we are gifted produce by Theresa of The Farm at Rockledge Gardens. We then attempt to turn it into wonderful food for you to enjoy so that we can give you equally wonderful photographs and recipes.

So with a basket of mixed bell peppers we turned on the grill and started to work. As with many of our recipes, sometimes the measurements are not exact.

peppers

In 1904, Antonio Mancini was 20 years old. With a few things and a lot of will to work, he left Italy for America. He settled in New Britain, Connecticut, with his wife and opened a small grocery Italian that eventually grew up and and ‘become a small chain of three stores.

On the second floor of one of its stores, Antonio began to roast and eat sweet peppers that reminded him of his childhood. His’ Roasted Sweet Pepper quickly became popular with his friends and neighbors, and in 1940, Antonio had to look for a bigger venue for their production. He found her in Florida, where the growing season for peppers is much longer and the peppers are still in the process of roasting. This is just one of many success stories that define the love in the world for Italian food.

Ingredients: Serves 4 – 6 as an antipasto

  • A pile of mixed bell peppers, in this cases, baby ones and enough to cover an average baking sheet
  • 1 good bunch of fresh parsley
  • The juice and zest of 1 medium lemon
  • 1/2 cup best quality extra virgin olive oil that you can find
  • 1 cup black olives, pitted and cut into halves or thirds
  • 1 teaspoon salt
  • 3 medium clove garlic, thinly sliced

roasted peppers antipasto

  1. Pre-heat the broiler (grill) to high and arrange the peppers on a baking sheet. Place them under the broiler for about 10 minutes on each side or until the skin begins to brown (even blacken).
  2. Meanwhile, roughly chop the parsley and slice the garlic.
  3. Once the peppers are cooked, allow them to cool so that you can handle them
  4. Place in a plastic bag and seal, allowing them to stand for up to 10 minutes. This will help with the removal of the skins. Gently remove the blackened skins, stems and seeds then cut the pepper into long, thin strips.
  5. Now bring all of the ingredients together, so add the parsley, olives, lemon zest and juice, salt and olive oil.
  6. Cover and refrigerate for up to 3 hours to allow all the flavours to combine.
  7. Serve as part of an antipasto with cheese, cold-cuts and good quality bread.

 

roasted peppers olives

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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