/Roasted Red Peppers

Roasted Red Peppers

The night before I left NJ for Rome, Mama Parla made roasted red peppers. She cooked them in the oven until the skin was charred, then placed them into a paper bag (still hot) where they finished steaming. After they had cooled, she peeled them, sliced them into slivers and dressed them with olive oil, balsamic vinegar, and fresh garlic. We polished them off in under ten minutes, along with a loaf of Sicilian style semolina bread.

2016-01-07T14:38:19+00:00 February 28th, 2009|Categories: America, Gastronomic Traditions|2 Comments


  1. petulia February 28, 2009 at 3:40 pm - Reply

    I love peperoni, especially done like this. Mamma Anna cooks them directly on the flame and but the rest is the same..maybe she adds parsley and capers..she adds capers to everything:-)

  2. Katie February 28, 2009 at 3:57 pm - Reply

    Mamma Parla usually grills them on our BBQ but you would not believe how cold it was that last nite! i could go for some down home cooking at Mamma Anna’s right now!

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