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.
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
Clean and dry peppers. Put them in a skillet on a high flame.
Now without any oil, BURN the crap out the them.
Rotate them until all sides and bottom are burnt to a crisp.
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).
Now peel off the burnt skins from the peppers. Make sure there are no seeds, stems or skins on the peppers.
Tear the peppers into strips. Drain, if necessary.
Now take your garlic cloves and cut the hard ends off.
If you don’t own one of these handy dandy Pampered Chef™ garlic slicer, you MUST get one.
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.
In a large frying pan, sauté garlic in some olive oil over a medium flame.
Grab a few leaves of fresh basil
and some fresh parsley.
Chop the basil and parsley. Add it to the pan.
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.)
Add chopped olives to the pan along with the capers. Sauté them for a minute or two.
Now add the peppers.
And a heaping of bread crumbs.
Mix it all up and let it cook for 5 minutes.
Now put it all in a baking pan. Cover it with bread crumbs once again. Bake at 375 degrees for 30 minutes.
Delicious served as an appetizer or over a nice, juicy piece of Filet Mignon. Enjoy!