Roasted peppers, Mediterranean style

So this blog is slowly transforming into ‘tales from a fridge’ rather than from a red suitcase 😁

I am enjoying trying new recipes, especially making those foods that I love and normally only eat out or buy already made.

It is not the case with roasted peppers, but it was the first time I did them in the oven yesterday.

I took a big red pepper, washed it, dried it, and put it in the oven that had been preheated, at 180 degrees Celsius. I left the pepper in for 30 minutes and in that time I turned it over 3 times, so to roast each side properly.

Roasted pepper

I then put it into a freezer bag and left it there for 10 minutes as the humidity helps soften the skin of the pepper, that you need to remove after.

I took the skin off and then I sliced the pepper, added lemon, oil and salt and left it in the fridge for the whole day and night.

We are now ready for a lovely pasta with roasted peppers 🙂 I read that a roasted peppers cream is also a very good idea. Next time.

Roasted peppers
Pasta with roasted peppers and left-over squid

Bon appetit!

Has lockdown made you a better chef? What did you cook for the first time during confinement? The best recipe I did was without any doubt the taralli one! Read here if you’re curious about my favourite snack in the world 😊



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