Peppers and chives/Peperoni ed erba cipollina
Roasted peppers flavored with chives. They are excellent to consume seasoned only with oil and garlic and chives. They are very simple and quick to make and really very tasty. I prefer to use red peppers, both because they are sweeter, but above all because I noticed that they can be skinned better.
Ingredients4 red peppers4 garlic cloves1 tuft chivesextra virgin olive oil to tasteSalt to taste
Preparation
Take the peppers, wash them and place them on top of the baking sheet covered with parchment paper. Place them in a preheated oven at 180 C degrees for about 30 minutes. Remove them from the oven and wrap them in baking paper. Let rest at least 15 minutes. Allow the peppers to cool and then remove the skin, the stem and all the internal seeds. Slice the peppers into strips and place them in layers in a container alternating layers of pepper, chopped garlic, chopped chives and grains of coarse salt. Roasted peppers flavored with chives. Cover the peppers with extra virgin olive oil and store in the refrigerator, they keep if well covered with oil for a week.
Roasted peppers flavored with chives. They are excellent to consume seasoned only with oil and garlic and chives. They are very simple and quick to make and really very tasty. I prefer to use red peppers, both because they are sweeter, but above all because I noticed that they can be skinned better.
Ingredients
4 red peppers
4 garlic cloves
1 tuft chives
extra virgin olive oil to taste
Salt to taste
Preparation
Take the peppers, wash them and place them on top of the baking sheet covered with parchment paper. Place them in a preheated oven at 180 C degrees for about 30 minutes. Remove them from the oven and wrap them in baking paper. Let rest at least 15 minutes. Allow the peppers to cool and then remove the skin, the stem and all the internal seeds. Slice the peppers into strips and place them in layers in a container alternating layers of pepper, chopped garlic, chopped chives and grains of coarse salt. Roasted peppers flavored with chives. Cover the peppers with extra virgin olive oil and store in the refrigerator, they keep if well covered with oil for a week.
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