Roasted peppers: how to make them delicious and digestible to everybody

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Roasted peppers: how to make them delicious and digestible

Olio Farchioni
5 from 2 votes
Roasted peppers are easy to cook, healthy, delicious and ideal for making a unique bruschetta! Discover our recipe and all the tips you need for a great dish!
Print Recipe
Prep Time 10 mins
Cook Time 40 mins
Resting time 1 hr
Total Time 1 hr 50 mins
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 130 kcal

Ingredients
 

  • 4 red peppers
  • 4 yellow peppers
  • coarse salt
  • Extra Virgin Olive Oill Farchioni PDO Umbria Colli Martani
  • toasted bread

Instructions
 

  • Carefully rinse the peppers in cold water and pat them dry.
  • Place them on a sizzling grill or plate: they will char and their skin will be easily removed.
  • Once they are charred on all sides, place them in a bowl, sprinkle some coarse salt and cover them with a towel.
  • After one hour peel the skin off.
  • Remove the seeds, cut the peppers into strips and dress with extra virgin olive oil.
  • Top your bread slices with the peppers.

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Roasted peppers: which ones are best?

Choosing peppers for their color is not just a matter of which one looks best: peppers take on different colors depending on the time of harvest and their degree of ripeness.
As they ripen their color turns from green to yellow and becomes red when they are fully ripe.
Green peppers are not very sweet and have a slightly bitter aftertaste, yellow peppers are pleasantly sweet but retain hints of acidity, and red peppers are the sweetest of all.
For our recipe, we advise you to buy yellow and red peppers. After roasting, together they will provide the right balance of flavors to your dish.
When you select your peppers remember the following:
  • Their skin should be smooth and firm, without any spots.
  • They should be bright and shiny.
  • When held, they should feel nicely full-bodied.

How to roast and peel peppers

Ideally, peppers should be grilled, but if this is not possible a cast iron plate or a non-stick pan will do.
It is important to place them on the hot plate and let them brown over low heat, rotating them every so often (about 1 minute at a time on each side), to prevent them from burning.
Just like meat, peppers should not be poked with forks or other utensils. They would lose all their precious juices.
Your peppers will be ready when soft and covered with dark spots due to charring; you will immediately put them in a bowl, sprinkle them with coarse salt and cover them with a kitchen towel. After about 1 hour, the charred skin will come off very easily, and all you will have to do is open the peppers, remove the seeds, cut them into strips and sprinkle them with extra virgin olive oil.
We selected the Farchioni PDO Umbria Colli Martani Extra Virgin Olive Oil, obtained from a careful selection of Umbrian olives which have been harvested and immediately pressed on the same day, to keep their aroma and flavor unaltered. Its herbaceous notes and its pleasantly bitter and fruity flavor make this extra virgin olive oil perfect for dressings. It will give an extra touch of taste to grilled vegetables and bruschetta.

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