Best 4 Roasted Peppers In Oil Peperoni Arrostiti Sotto Olio Recipes
Roasted peppers in oil, also known as peperoni arrostiti sotto olio, is a delectable Italian appetizer or side dish that captures the essence of summer's bounty and the vibrant flavors of the Mediterranean. These peppers are roasted to perfection, intensifying their natural sweetness and smoky character, and then preserved in a flavorful oil infusion, creating a delightful symphony of tastes and textures. Whether you enjoy them as a standalone snack, use them as a colorful addition to salads and pasta dishes, or incorporate them into antipasti platters, roasted peppers in oil are a versatile culinary gem that will add a touch of rustic elegance to your meals.
Here are our top 4 tried and tested recipes!
ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)
I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Antipasto Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
- Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
- Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
- Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 4 g, Fat 28.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.9 g, Sodium 195.5 mg, Sugar 1.8 g
ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
- Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
- Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
- Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil.
- Serve, storing leftover peppers in refrigerator for up to 5 days.
ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)
My Italian mother-in-law taught me how to make these roasted red peppers in oil. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can also be used on bruschetta or pureed with cream and served over pasta. I usually serve them in a relish tray as a side dish to any meal.
Provided by Kim's Cooking Now
Categories Antipasto
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
- Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.
- Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
- Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.
- Serve, storing leftover peppers in the refrigerator for up to 5 days.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 4 g, Fat 28.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.9 g, Sodium 195.5 mg, Sugar 1.8 g
PEPERONI ARROSTITI
Make and share this Peperoni Arrostiti recipe from Food.com.
Provided by Queen Dragon Mom
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Drizzle the bottom of a 13x9 baking dish with 1 tablespoon of the olive oil.
- Cut the peppers in half, removing stems, seeds and ribs.
- Arrange peppers in dish and drizzle them with the remaining oil.
- Stir together the crumbs, 2 tablespoons of the parsley, thyme and hot pepper.
- Divide the crumb mixture amongst the pepper halves.
- Pour the stock around the peppers.
- Cover dish tightly with aluminum foil.
- Bake until peppers are tender, around 20 minutes.
- Remove foil and continue baking until the crumbs are lightly browned, about 10 minutes.
- Transfer the peppers to a serving dish.
- Add the remaining parsley to the cooking juice and spoon it over the peppers.
Nutrition Facts : Calories 171.9, Fat 12.8, SaturatedFat 2.2, Cholesterol 2.4, Sodium 140.6, Carbohydrate 11, Fiber 1.7, Sugar 3.4, Protein 3.3
Tips:
- Choose ripe, brightly colored peppers for the best flavor and texture.
- Roast the peppers until they are slightly charred and tender, but not mushy.
- Use a variety of peppers for a more complex flavor.
- Add herbs and spices to the roasting peppers for extra flavor.
- Store the roasted peppers in oil in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Roasted peppers in oil are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding flavor and color to salads, pasta dishes, pizzas, and sandwiches. Roasted peppers are also a healthy snack on their own. With a few simple ingredients and a little time, you can make your own roasted peppers in oil at home.
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