Bell peppers Roasted with Olives and Capers

Peperoni Arrostiti alle Olive e Capperi

Bell peppers roasted and tender, seasoned with Gaeta black olives, desalted capers and extra virgin olive oil.

4 servings

Easy

Lazio

EasyLazio

THE bell peppers Roasted olives and capers are a tasty and versatile side dish, suitable for completing a lunch or dinner and can also be served as a buffet dish. Roasting concentrates the flavour of the bell peppers and makes the pulp soft, while the toasted skin, once removed, leaves tender and clean fillets. The seasoning plays on the balance between the sweetness of the bell pepper, the savory flavor of desalted capers and the full-bodied taste of Gaeta black olives, with extra virgin olive oil tying everything together. Minced garlic adds a distinct aromatic note; pepper is optional. The recipe belongs to the Lazio culinary tradition, as indicated for this preparation. The final resting time is important because it allows the bell peppers to absorb the aromas and presents a more harmonious and fragrant result.

Instructions

Voice reading

6 steps · natural Italian voice

Roast the bell peppers

Roast the bell peppers Cook whole until the skin is nicely charred and the flesh is soft. Since there's no time or temperature specified, pay special attention to the exterior color and the softness to the touch: the surface should be uniformly browned, without leaving the flesh tough.

Peel the bell peppers

Let it cool down bell peppers Roast them, then carefully remove the outer skin. Also remove the seeds and internal parts, working gently to keep the fillets intact. The flesh should be clean, soft, and free of any burnt residue.

Cut the pulp

Cut the bell peppers Peel the fillets into even strips. Keep them firm enough so they don't fall apart when seasoning: they should appear soft but still firm, so they absorb the oil well and complement the olives and capers in every bite.

Prepare the dressing

Pour the extra virgin olive oil into a bowl and add the minced garlic, chopped Gaeta black olives, desalted capers, and salt. Add pepper only if desired. Stir until the ingredients are evenly distributed and the dressing is smooth, fragrant, and well-blended.

Season the bell peppers

Arrange the fillets of bell pepper Pour the dressing into a large dish and pour it over the fillets. Spread it evenly over the entire surface, then gently mix or turn the fillets over without breaking them. The dressing should coat the meat, leaving the olives and capers visible.

Let it rest

Let it rest bell peppers Season them before serving, so the flavors can meld and the flesh can absorb some of the aromatic oil. The rest is complete when the garlic, olive, and caper aromas are evenly distributed and the seasoning is evenly distributed throughout the fillets.

Chef's Tips

Let it rest bell peppers already seasoned before serving, so the pulp absorbs the oil and blends with the savory flavor of olives and capers.