Roasted peppers: the recipe to make them good and digestible!

Which peppers to choose? 

Choosing peppers for their color is not just a matter of aesthetics: in fact, these vegetables take on different colors depending on when they were harvested and how ripe they are.

As they mature, their color changes from green to yellow, then to red at full maturity.

The greens are the least sweet, and have a slightly bitter aftertaste, the yellows are pleasantly sweet while retaining a hint of acidity, and the reds are the sweetest overall.

For our recipe we recommend that you buy the yellows and reds which, when roasted and mixed together, will give the recipe the right balance of flavors.

When choosing them, remember:

• They must have a smooth and firm skin without spots.
• Their color should be vivid and glossy.
• Weighed down in the hand, they should appear nice and full-bodied.

How to roast and skin peppers the right way

Ideally, peppers should be roasted on a grill, but a cast-iron griddle or nonstick skillet will also work fine.

The important thing is to put them on the hot griddle and let them toast on a not-too-high heat, turning them often (keep them about 1 minute on each side), to prevent them from burning.

The same applies to peppers as to meat: it is essential not to prick them with forks or the like, as they will deflate and lose all the precious juices inside.

The peppers will be ready when they appear softened and are covered with dark spots from roasting; at this point all you have to do is immediately put them in a casserole dish, sprinkle them with coarse salt and cover them with a kitchen towel. After about 1 hour, the roasted skin will come off very easily, and all you have to do is open them up, remove the seeds, cut them into strips and drizzle them with extra virgin olive oil.

We have chosen Farchioni Extra Virgin Olive Oil DOP Umbria Colli Martani, obtained from a careful selection of olives from the Umbrian territories, harvested and pressed on the same day, to keep its aromas and flavors unaltered. Thanks to its pleasant smell of fresh fruit, and taste rich in pleasantly bitter and fruity notes, this oil is perfect to use raw, to give that extra touch of flavor to grilled vegetables and bruschetta.