Roasted Peppers Siciliano Diva Style

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There are few things I have mastered in the kitchen.  And when I do, I just have to share them with you!  I first had Roasted Peppers Sicilian at a little Italian restaurant in Brooklyn, NY.  The chef was kind enough to share the recipe with me 20 years ago.  I changed it a bit over the years, so I could call it my own…LOL.

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Ingredients Needed

1 Dozen Peppers (Yellow, Orange and Red…no Green)

Olive Oil for frying

5 Fresh Garlic Cloves

2 Teaspoons of Capers

2 Handfuls of Kalamata Olives

2 Handfuls of Sicilian Cracked Olives

Fresh Basil Leaves

Fresh Parsley Leaves

2 cups Seasoned Breadcrumbs

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Clean and dry peppers.  Put them in a skillet on a high flame.

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Now without any oil, BURN the crap out the them.

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Rotate them until all sides and bottom are burnt to a crisp.

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Now put the burnt peppers in a big bowl of ice cold water and let them sit for a few minutes (this helps loosen their skins).

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Now peel off the burnt skins from the peppers.  Make sure there are no seeds, stems or skins on the peppers.

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Tear the peppers into strips.  Drain, if necessary.

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Now take your garlic cloves and cut the hard ends off.

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If you don’t own one of these handy dandy Pampered Chef™ garlic slicer, you MUST get one.

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Otherwise, you have to hand slice the garlic into thin slivers with a knife.  See, now you are wishing you had one of these garlic slicers.  Admit it.

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In a large frying pan, sauté garlic in some olive oil over a medium flame.

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Grab a few leaves of fresh basil

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and some fresh parsley.

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Chop the basil and parsley.  Add it to the pan.

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Chop up some Kalamata and Sicilian Cracked Olives.  This is where my Pampered Chef™ Chopper really comes in handy.  (Note:  I prefer to purchase my olives from my local salumeria aka Italian deli.  If you can’t find the olives locally, you could always order them online.)

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Add chopped olives to the pan along with the capers.  Sauté them for a minute or two.

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Now add the peppers.

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And a heaping of bread crumbs.

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Mix it all up and let it cook for 5 minutes.

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Now put it all in a baking pan.  Cover it with bread crumbs once again.  Bake at 375 degrees for 30 minutes.

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Delicious served as an appetizer or over a nice, juicy piece of Filet Mignon.  Enjoy!

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Comments

  1. Ooh! Okay, I was gagging when you burned the crap outta the peppers – I’ll seriously eat just about anything but burned/blackened/charred stuff – yarp!!
    But this recipe turned around nicely! I’ll have to get Vinnie to burn the peppers for me then I can try making this. He’s good at that. :D

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