TABELIA

AUTHENTIC RECIPE

Peperoni ArrostitiRoasted Peppers

Roasted Peppers
Difficulty★★☆☆☆ Prep10 min Cook40 min servings4

Peppers are charred over a direct flame, peeled and dressed with olive oil, garlic and capers. A classic southern Italian appetizer, simple yet marked by deep sweetness and roasted aromas.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

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Ingredients (4 servings)

  • Red and yellow bell peppers (2 each)4 pieces
  • Garlic2 cloves
  • Capers in salt2 tablespoons
  • Extra virgin olive oil3 tablespoons
  • Fresh basil6 leaves
  • Salt1 pinch

Method

Direct-flame roasting

1

Char the peppers over a flame

  • 1 Place the peppers directly on a stove burner and char over high heat, turning every 4–5 minutes until black all over.
  • 2 Even with a grill pan, thoroughly charring the surface is the key to easy peeling.

Steaming

2

Steam the peppers to loosen the skins

  • 1 Immediately place the roasted peppers in a plastic bag, close it and steam for 10–15 minutes.
  • 2 The steam lifts the skins and makes them easier to peel.

Peeling

3

Peel by hand

  • 1 Remove from the bag and peel the charred skins by hand without rinsing under running water, which washes away flavor.
  • 2 Remove the seeds and stems and tear by hand into strips 2 cm wide.
4

Prepare capers and garlic

  • 1 Soak the salt-packed capers in water for 10 minutes to desalt, then drain.
  • 2 Thinly slice the garlic.

Finishing and marinating

5

Dress and marinate

  • 1 Put peppers, garlic and capers in a bowl, drizzle with extra virgin olive oil and toss.
  • 2 Season with salt and add torn basil.
  • 3 Let the flavors mingle for at least 30 minutes at room temperature or in the refrigerator before serving.
A view of Napoli, Campania
Napoli, CampaniaA view of Italy Photo: Armando Mancini · CC BY-SA 2.0 (resized; display cropped)

About this dish

From summer into autumn in southern Italy, peppers are essential vegetables in markets and home kitchens. Peperoni al forno is a homely dish of roasted peppers eaten as an appetizer or contorno.

Peppers reached Europe from the New World and took root at southern Italian tables from the 16th century onward. In Campania, Calabria and Sicily, they are often combined with olive oil, garlic and herbs and served beside meat or fish.

Easy to prepare ahead, with flavors that settle by the following day, they are valued as a cold side dish in summer. Their vivid colors and sweet aroma convey southern Italy’s seasons directly.

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