Roasted peppers with black olives
How to make roasted peppers with black olives: Very often we are gifted produce by The Farm. 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.
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
- 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).
- Meanwhile, roughly chop the parsley and slice the garlic.
- Once the peppers are cooked, allow them to cool so that you can handle them
- 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.
- Now bring all of the ingredients together, so add the parsley, olives, lemon zest and juice, salt and olive oil.
- Cover and refrigerate for up to 3 hours to allow all the flavours to combine.
- Serve as part of an antipasto with cheese, cold-cuts and good quality bread.