Italian Cuisine
Ingredients:
- 6 bell
peppers, red or yellow.
- 6 garlic
cloves.
- 1 tsp freshly
crushed white pepper.
- 1 glass
quality olive oil.
Directions:
- Prepare a
hardwood or charcoal fire.
- Lay the
peppers in the hot embers one by one. Wait until the skin on the bottom has
blistered and turned black, then turn them around. The peppers won't burn,
there is too much liquid in them and the blisters fill with steam and insulate
the flesh from the embers.
- Remove the
peppers one by one when most of the pepper's skin has turned black. Let them
rest for 10 - 15 minutes in a sealed freezer bag or covered bowl.
- The 15
minutes nap has loosened the blistered skin and it now easily comes off.
- Remove the
little patches of ashes here and there with a wet towel. Do not wash the
peppers under water as this would remove much of the flavor.
- Cut each
pepper in half and remove the seeds and bits of skins that will stick to your
hands.
- Cut the
peppers into strips as wide as your finger. Combine in a large bowl>
- Remove the
green core of each garlic clove and slice as thinly as you can, if possible
using a truffle mandolin.
- Add a glass
of olive oil or enough to cover.
- Season with
white pepper and served at room temperature or conserve in the refrigerator and
take it out a few hours before the meal so that it is not too cold. - You can roast
the peppers in the oven.