Grilled Bell Peppers -- Peperoni alla Griglia
It is extremely easy to grill bell peppers, and few dishes are as satisfying on a hot summer day. Italians generally serve them cool or lightly chilled, and they work very well as an antipasto, or with grilled meats or fish. This is mild-flavored; should you prefer it hotter add some shredded fresh hot pepper to the seasonings. Though the peppers will be excellent the day they are made they will be better the next day, and you may want to make them ahead.
Serves 4
INGREDIENTS:
About a pound (450 g) meaty bell peppers, of the colors you prefer
2 cloves garlic, finely minced
A medium bunch parsley, minced
1/4 cup olive oil or more, to taste
A fresh hot pepper, seeded, ribbed and shredded (optional)
Salt & pepper to taste
Wash the peppers, stem them, and cut them into strips that will lie flat, discarding stems and seeds. Lay the strips on your grill, skin side down, and cook over fairly intense heat until the skin is well blistered and puffy, turning the strips carefully if one end of the strips blisters more than the other. If you don't have a grill or don't want to fire it up, perform this operation using your broiler.
When the skins of the strips are all nicely blistered, peel them away and rinse the peppers under cool water, gently scraping any bits of skin that don't want to come off with your thumb nail. Drain the strips well and marinate them in the herbs and olive oil until it's time to serve them.
B-man
