Grilled peppers and pinenuts

Peperoni sott’olio
Tongue melting grilled peppers is probably one of the easiest, most simple starters ever invented, and it can be adjusted, adapted, and varied.

It is probably one of the easiest, most simple starters ever invented, and it can be adjusted, adapted, varied and personalized infinitely, but it’s all part of the charm. The tongue melting peppers make an huge success no matter whether they are served as antipasti, as contorni accompanying cold cuts or as a kind of pickles spicing up a sandwich.

Ingredients
4 bell peppers – I prefer the mature red ones, but you can mix red, yellow and green exactly as you like.
1 tsp capers
1 clove of garlic
1 tbsp pinoli
Olive oil

Preparation
Bake the whole peppers (stems and all) in the oven at 200°C/375°F until the skin gets black spots and start to crackle. It normally takes 10-20 minutes. (If you have not got access to an oven, you can remove the skin by frying the peppers on a frying pan og giving them a short boil)

Take the peppers out of the oven and let them cool off in a closed plastic bag.

When the peppers have cooled, the skin can be peeled and rubbed off. Cut the peppers into strips and make sure to remove the seeds – this can be rather messy.

Slice the garlic and sprinkle it over the peppers along with a tablespoon of capers. Pour olive oil over the salad.

Roast pinoli on a dry frying pan, and spread them over the peppers as a crunchy touch.

Recommended alternatives to grilled peppers

Grilled aubergine

Italian fried peppers

Marinated squash with garlic, basil and mint