Hot Peppers Arrosto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 red pepper (s)
- 1 clove garlic
- 0.5 ½ bunch parsley
- Extra virgin olive oil, cold pressed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- I use the oblong peppers for this recipe. In my opinion, these later result in the nicer overall picture on the plate.
- Roast the peppers in the oven over the highest heat for about 15 minutes until the skin is black. Take out and cover briefly with a damp cloth. Then the skin can be easily peeled off. Remove the seeds and the stem and cut the peppers into strips 1 to 2 fingers wide and arrange on a platter. Season with salt and pepper. Cut the peeled garlic into very fine slices and sprinkle with the finely chopped parsley over the pepper strips. Serve drizzled with olive oil.
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