Peperoni Grigliati Sott'Olio - Grilled Peppers
Grilled Peppers, or Peperoni Grigliati are a beautiful and delicious side dish perfect when served not only when in season, but for any occasion. Normally these seasonal, colorful vegetables are enjoyed throughout the warm months of the year, but when roasted and preserved in good olive oil, they become a pleasant memory of summer in the middle of the long winter months. Easily peeled after being charred over the hot coals of the wood-fired oven, these gorgeous peppers are a delicious side dish at any time of the year. Let's get started!
- The Marinara Wood-Fired Oven
- Forno Toscano Stainless Grill
- Canning jars (sterilized)
- Large pot for sterilizing and canning
- 6 bell peppers: red, yellow and orange
- 30 grams white wine vinegar
- 4-5 cloves garlic thinly sliced
- Small bunch parsley chopped
- 2 fresh cayenne peppers thinly sliced (cayenne pepper flakes can be used instead)
- Salt to taste
- Olive oil to fill the jar
- Preheat The Marinara Wood-Fired Oven to 375°F - 190°C, allowing the wood to burn down, thus creating very hot coals.
- Sterilize the glass canning jars with lids for later use. This can be done by placing the jars into boiling water for 12-15 minutes.
- Carefully spread the coals over the oven floor with the pizza shovel.
- Place the Forno Toscano Stainless Grill over the coals, allowing it to heat up.
- With the help of tongs, place the whole peppers on the grill. Occasionally rotate the peppers in order to blacken on all sides.
- While the peppers are blackening, thinly slice the garlic and cayenne peppers.
- Finley chop the parsley.
- Drizzle some olive oil into a bowl, as well as the vinegar.
- Place the garlic, cayenne peppers and parsley in the bowl mixing everything together.
- Prepare a large bowl for the roasted peppers, and set aside plastic cling film to cover the top. Another great option is to use a paper bag.
- Once the peppers have blackened on all sides, carefully remove them from the oven with tongs.
- Place them in the large bowl and cover immediately with plastic wrap. Keep covered for about 10 minutes. This will allow the peppers to sweat, and will make the peeling process much easier. The blackened peppers can also be placed inside a paper bag. Make sure to close the bag so the peppers can sweat.
- After 10 minutes, remove the blackened skin away from the peppers. It will come off very easily. The seeds can also be removed by pulling the stem, as shown in the video. Discard the blackened skin and the seeds. Don't be tempted to rinse the peppers as so much wonderful flavor would be lost.
- Slice the peppers into long strips and place them in the bowl with the garlic, cayenne peppers, parsley and olive oil. Gently stir everything together.
- Transfer the peppers and all the flavored oil in the sterilized canning jars. Pour additional oil over the top until peppers are completely submerged. Remove air that may have been trapped in the jar by sliding a fork all the way down and around the edge of the entire jar. Once the peppers have settled, make sure to top off the jar with additional oil.
- Secure the top on the jar. If making large amounts the peppers can be canned. Simply place the filled jars into a pot of water, and once it comes to a boil simmer for about 20 minutes.
- The peppers can also be served immediately as a side dish, but are even much tastier once they have been allowed to marinate for at least a day or two. Delicious when served on crostini or bruschetta, perfect as an appetizer or layered on a sandwich, or beautiful mixed in a cold pasta dish. Enjoy!
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