My mother’s roast capsicum salad (insalata di peperoni arrosto)
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Loading... - Melania Cubrilo
- 28 Mar 2023
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No family feast gets under way in the Colloca household without my mum’s vibrant roast capsicum salad.
Dad and my uncle Claudio would be completely up in arms if it wasn’t on the antipasto platter – not that they would ever volunteer to make it themselves! Mum is too wise to provoke any tantrums, and she happily roasts, peels and marinates while the two handsome gentlemen discuss which vintage of Montepulciano d’Abruzzo they should crack open. And so the family festivities begin .
SERVES
4
PREPARATION
15MIN
COOKING
15MIN
SKILL LEVEL
EASY
Ingredients
3red or yellow capsicums (peppers)
4–5 tbspextra virgin olive oil
1clove garlic, peeled and cut in half
1small handful of flat-leaf parsley leaves, roughly chopped, plus extra leaves to garnish
2–3mint leaves, shredded, plus extra leaves to garnish
1–2 tspsalt flakes
crusty bread and pecorino chunks (optional), to serve
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Sitting time 3–4 hours
Turn on the grill function in your oven. Line a baking tray with foil.
Place the capsicums on the tray and grill on all sides until they are blackened. Don’t panic – they are not burnt! Using tongs, gently lift out the capsicums and place them in a plastic bag. As odd as this sounds, the steam fuming out of the capsicums trapped in the bag, will lift the black skin, making it easy to pinch it off once the capsicums have cooled down (about an hour). You are now left with soft, juicy capsicum flesh. Read More…
