Char-grilled Capsicum “Pepperoni Arrostiti””

IMG_0102Open a fridge in the Hare & Tortoise Kitchen on any given day…and you will find a jar of home made char-grilled capsicum. Easy to make, easy to eat!!Add a little to pasta sauces, casseroles and paella for extra flavor. I prefer these over raw capsicum because the skin tends to become fibrous when cooked for long periods. Add a little olive oil and salt and you have a lovely accompaniment to cold meats, roasts or a yummy sandwich filling. They also make a fabulous dip, combining them with walnuts, caramelised onion, olive oil and balsamic vinegar.

Whenever I have a barbecue, I always buy a kilo of capsicum to roast over the coals. Alternatively, I pop a few capsicum under the grill, turning them every 5-10 minutes until they are charred all over. While they are still hot, place them in a bowl with a lid or plastic film and let themΒ sweat it out. The steam loosens the skin and allows for easy peeling.

Clean thoroughly, removing all skin and seeds and place them in a jar. They will keep for up to a week in your fridge. If you decide to dress them with olive oil and salt, they will keep for 2-3 days. We also like to add a light touch of garlic and oregano and serve the peppers directly onto toasted home made bread. Yum!roasted-peppers-pepperone-arrostiti-recipe-hare-tortoise-kitchen

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