Baked peppers
4 servings
60 minutes
You need the peppers that are called Bulgarian, large and fleshy, and you can take any color except gree
1
Place the peppers on a baking sheet and coat them well with 30 ml of olive oil (more is fine: it will be even tastier). Put them in an oven preheated to 180 degrees for about forty minutes. If the peppers blacken, don't worry: the smoky aroma will be very nice.
- Extra virgin olive oil: 70 ml
- Red sweet pepper: 3 pieces
- Yellow sweet pepper: 3 pieces
2
Remove the cooked peppers from the oven, cover the baking tray with foil, and let them cool. Then peel off the skin and seeds, remove excess liquid, and transfer to a bowl.
3
Pour the remaining olive oil into a saucepan, crush the garlic with a garlic press, add the chopped basil leaves, and heat on low to infuse the oil with aromas. Remove from heat without boiling.
- Extra virgin olive oil: 70 ml
- Garlic: 2 cloves
- Green basil: 5 piece
4
Pour oil into a bowl with peppers, add balsamic sauce (or vinegar if the sauce is not available), season with salt and pepper. Let it cool a bit more and gently mix by hand. Place in the refrigerator overnight to infuse.
- Balsamic glaze: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Serve with sliced brine cheese or another similar cheese — either on Borodinsky bread toasts.
