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A MARIO BATALI RECIPE

Roasted Peppers with Capers

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Ingredients

Makes 6 Servings

Capers
Garlic
peppers

2 pounds red bell peppers (4 large)
2 pounds green bell peppers (4 large)
6 tablespoons extra virgin olive oil
6 garlic cloves, cut into thick slivers
¼ cup salt-packed capers, rinsed and soaked overnight in cold water (change the water several times)
¼ cup balsamic vinegar
Maldon or other flaky sea salt
1 teaspoon hot red pepper flakes, or to taste

Directions

  1. Preheat the broiler. Rub the peppers all over with 2 tablespoons of the olive oil, put them on a baking sheet, and broil, turning often, until blistered and charred all over, 15 to 20 minutes. Transfer the peppers to a paper bag and seal tightly, or put them in a large bowl and cover tightly with plastic wrap. Allow to steam and cool for 10 minutes.

 

Peel the peppers, remove the cores and seeds, and cut the peppers into 1-inch-wide strips. Put in a medium bowl.

 

Combine the garlic and the remaining ¼ cup olive oil in a 10-inch sauté pan and warm over medium heat, stirring, until the garlic just starts to turn golden, 2 to 3 minutes. Remove from heat.

 

Combine the capers and balsamic vinegar in a small bowl. Whisk in the garlic oil, with the garlic. Season with salt and red pepper flakes and whisk again.

 

Pour the vinaigrette over the peppers, turning gently to coat. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The peppers can be refrigerated for up to 3 days; bring to room temperature before serving.)

 

Note: This vinaigrette is also a great way to punch up jarred roasted piquillo peppers.)

 

 

 

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