Peppers in Oil Recipe
Ingredients
| Medium-sized bell peppers - 6 , green or red | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| White wine vinegar | 1/2 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Imported paprika - 2 teaspoons | ||
| Salt | 1 Tablespoon | |
| black pepper | 1 | |
| Ripe black olives - 12 , preferably Mediterranean type | ||
| Brynza cheese, or substitute feta cheese, cut into 1-inch cubes | ||
| Scallions - 8 to 12 , trimmed and washed | ||
Directions
MAKING
1 Impale the peppers, one at a time, on the tines of a long-handled fork.
2 Over a gas flame, turn the peppers until the skin blisters and darkens.
3 Or on a baking sheet, place the peppers and broil them 3 inches from the heat for about 15 minutes, turning them to evenly color on all sides.
4 Wrap the roasted peppers in a damp towel and allow them to rest for 5 minutes.
5 To remove the burned sin, rub them with the towel until the burned skins slip off, leaving the stems intact.
6 In a deep bowl, add the olive oil, vinegar, water, paprika, salt and a few grindings of pepper.
7 Using a whisk or a fork, beat vigorously until the ingredients are combined.
8 Correct the seasoning.
9 Add in the peppers and turn with a spoon to coat evenly.
10 Allow to marinate at room temperature for 3 or 4 hours, turning the peppers over occasionally.
11 With a foil or a plastic wrap, cover the bowl tightly and refrigerate for at least 24 hours before serving.
SERVING
12 Traditionally served on a platter, moistened with some of their marinade and garnished with black olives, cheese and scallions.
13 Serve as a salad course or as an accompaniment to dishes like mititei.
1 Impale the peppers, one at a time, on the tines of a long-handled fork.
2 Over a gas flame, turn the peppers until the skin blisters and darkens.
3 Or on a baking sheet, place the peppers and broil them 3 inches from the heat for about 15 minutes, turning them to evenly color on all sides.
4 Wrap the roasted peppers in a damp towel and allow them to rest for 5 minutes.
5 To remove the burned sin, rub them with the towel until the burned skins slip off, leaving the stems intact.
6 In a deep bowl, add the olive oil, vinegar, water, paprika, salt and a few grindings of pepper.
7 Using a whisk or a fork, beat vigorously until the ingredients are combined.
8 Correct the seasoning.
9 Add in the peppers and turn with a spoon to coat evenly.
10 Allow to marinate at room temperature for 3 or 4 hours, turning the peppers over occasionally.
11 With a foil or a plastic wrap, cover the bowl tightly and refrigerate for at least 24 hours before serving.
SERVING
12 Traditionally served on a platter, moistened with some of their marinade and garnished with black olives, cheese and scallions.
13 Serve as a salad course or as an accompaniment to dishes like mititei.
Chef
