Tuesday morning, after much prodding by everyone who has had my roasted peppers, I finally decided to give that beautiful grill on our Wolf Range a try. I know, it took me some time to get going, but really the only reason I was hesitant was because I really didn't want to have to clean up!! However, after speaking with Steve Brown, Mr. Appliance Master, I found out that clean up was virtually painless, YEAH! So off I went on a hunt for the perfect ingredients. I was able to locate the largest firm and colorful bell peppers, a gardener’s dream.
The very next morning I placed them on the hot grill and almost immediately the door swung open and two smiling faces popped their heads in our showroom to see what was cooking. The aroma had made its way out onto the sidewalk in front of our storefront. It then brought back my own memories of my childhood summers when My friends and I would walk down the boardwalk at the Jersey Shore where the vendors would have the sausage & peppers sizzling on their grill, or in the fall when you walked the streets of Little Italy in NYC during The Feast of San Gennaro. It’s an aroma that’s hard to describe, but one that that literally makes your mouth begin to water and your stomach to ache for those Italian favorites. As I turned the peppers, the audience began to grow and ultimately ended with everyone from the showroom, including Princess Margot, and several friends from the sidewalk. But, alas, they would have to wait. Roasting peppers is a test in patience and attention. You have to be sure not to overcook the inner layer of flesh while at the same time burning the outer layer.
Allowing them to cool is the next step followed by removing the burned outer layer of skin. Add a little extra virgin olive oil, dash of salt & pepper and they are ready to go. Next get some good heated ciabatta bread, drizzle with balsamic vinaigrette (the homemade kind, extra virgin olive oil, balsamic vinegar, natural sugar & fresh basil, mix well). Place strips of peppers, fresh mozzarella, sliced tomatoes, baby lettuces and sprinkle with grated romano cheese. Serve with a cool glass of San Pellegrino with a lime wedge & trust me you'll be completely satisfied!
Buono Appetito!!!
No comments:
Post a Comment