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  • Italian Roasted Pepper Salad

    1 vote
    Italian Roasted Pepper Salad
     
    by Chez la mere
    373 recipes
    		 >
    from My Berlin Kitchen , roast peppers in oven for at least an hour

    Ingredients

    • 2-3 slices stale white peasant bread
    • 3 red bell peppers
    • 3 yellow bell peppers
    • 1/4 c oil cured black olives, pitted and chopped
    • 3 anchovy fillets, finely chopped, optional
    • 1/4 cup salt cured capers soaked and drained
    • 1 cup loosely packed flat leaf parsley, minced
    • 4 tbsp olive oil or more to taste
    • flaky salt such as maldon

    Directions

    1. cut the stale bread into rough chunks and blitz in a food processor until they turn to coarse crumbe, spread the crumbs on a plate and set aside to crisp up and dry out
    2. heat the oven to 375. line a sheet with foil. wash and dry the peppers and arrange them on the sheet. put into oven and bake for 45 minutes. turning the peppers overy 10-15 min they should be blistered all over and juices bubbling.
    3. remove from oven and let oool, set out a clean plate and pull the skins off the peppers, Transfer the peeled peppers, minus any seeds to plate . tear the flesh into thin strips
    4. sprinkle the plate of peppers with the breadecrumbs, olives, anchovies, capers and parsley and drizzle the olive oil over them. Mix gently and then add a few pinches of salt to taste. If not using right away, reserve the breadcrumbs until the last minute

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