Served alongside your favorite cut of meat, or served on their own with crusty Italian bread, these Roasted Peppers are a must for your spring menu!
“Because the beginning of a thing is so vitally important, it is often best to work in reverse. When setting out upon a project, decide first upon your destination, and then work your way backward. Indeed, the beginning of a thing is so vitally important that you cannot risk not doing it last. It touches, influences, and ultimately shapes all that comes after it, it is the very foundation of all that proceeds from it. For this reason, it is the greatest human tragedy that we do not live in reverse.”
I make it no secret that my preferred cuisine is a sort of ‘Pan Mediterranean’ melting pot, stretching from the Iberian Peninsula to the coast of Asia Minor, and so naturally I replied: “Start with learning how to make grilled peppers.”
在这个简单的菜只是有一些变化，我们可以或多或少地得到地中海盆地的乡村风味轮廓的“感觉”。How each culture bordering ‘Our Sea’ utilizes the common pepper can be viewed as a window into their larger culinary world, from the blistered tomato and pepper salad of Moroccan ‘chakchuka,’ to the Greek version of sweet peppers topped with garlic infused yogurt, to the countless Italian and Spanish variations on the dish, which can range from simply topping blistered padróns in coarse salt and oil, to elaborate main courses.
In each case, however, the basic premise remains the same whether you’re prepping the blistering hot Pimientos de Padrón from Spain, or the pleasantly sweet Italian Friggitello, also called the ‘Tuscan Pepper.’ Start off, naturally, by grilling the peppers, and for today’s sweet red peppers I roasted them right on the stovetop until they received a nice char as pictured below, and then set them aside to cool.