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Marinated sweet peppers with salmoriglio
Serves 4-6 Starters and mains
Ingredients
- 2 yellow and 2 red Romano peppers
- 3 garlic cloves, finely sliced
- 2 red chillies, deseeded and finely sliced
For the salmoriglio
- 1 garlic clove, crushed
- 90ml extra virgin olive oil
- juice of 1 lemon
- 30g flat-leaf parsley, leaves removed and chopped, leaving a few whole
- 10g oregano, leaves removed and chopped
To serve
- good salami
- toasted sourdough
Method
Line a baking sheet with foil and preheat the grill to high. Put the peppers on the sheet and place about 15cm below the grill. Grill for around 12 minutes, turning occasionally, until the peppers are blistered and blackened. Remove, cover with foil and leave to sweat for 10 minutes. Peel and remove the peppers’ stalk and seeds, taking care not to break the flesh. Cut into strips.
To make the salmoriglio, crush the garlic with ½tsp sea salt using a pestle and mortar. Add the olive oil and whisk in 2tbsp water and the lemon juice. Mix in the parsley and oregano and some pepper and use to marinate the pepper strips, sliced garlic and sliced chillies for 2 hours.
Serve with some good salami and toasted sourdough.
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