A highly appreciated side dish? Try these ROASTED PEPPERS SEASONED TARANTINA STYLE. Enjoyed on a nice frisella of durum wheat or on a delicious slice of toasted wheat bread, perhaps from Altamura or Matera or Laterza, and you will see that you will no longer be able to do without this wonderful side dish, which is ideal to accompany both meat and fish dishes. The tip for quickly peeling the peppers is to roast them either in the oven or on a grill, (I have always found it effective to cook them in the oven) and immediately place them in a food bag. Close it and wait for it to cool a bit and you will see that the skin will come off in a fraction of a second. I added tomatoes to the recipe because I particularly love them and I believe they create a perfect combination with peppers, but if you want, you can omit them

Roasted Peppers Peeled and Seasoned Tarantina Style

Difficulty: Very Easy
Cost: Very Affordable
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

142.93 Kcal

calories per serving

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Energy 142.93 (Kcal)
Carbohydrates 9.99 (g) of which sugars 9.90 (g)
Proteins 2.37 (g)
Fat 10.04 (g) of which saturated 1.33 (g)of which unsaturated 0.00 (g)
Fibers 4.81 (g)
Sodium 102.45 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Roasted Peppers Peeled and Seasoned Tarantina Style

1.76 lbs peppers (4 peppers)
7 oz San Marzano tomatoes (or any of your choice)
to taste basil
1 clove garlic
to taste salt
2.8 tbsp extra virgin olive oil

Tools

Vacuum Bags

Steps for Roasted Peppers Peeled and Seasoned Tarantina Style

Wash, dry, and bake the peppers at 400°F for about 35 minutes. Remove the peppers from the oven and place them in a food bag. Let them cool down
Now you can easily peel the peppers without any problem.
Slice the peppers, remove the seeds, and place them in a bowl
Slice the tomatoes
Add them to the peppers, along with the chopped garlic.
Add salt.
Add the torn basil
and finally the extra virgin olive oil