Roasted Green and Red Bell Peppers with Toscano Salami
Region: Italy
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy

The natural sweetness of bell peppers can flavor many other foods and that’s why I like to serve this antipasto before plainer or simply cooked meats.  The Toscano salami is available in Italian markets and some supermarkets.  It has a darker color with large, but less, chunks of fat than the common Genoa salami.  Use whatever salami is available.  Choose large and fleshy bell peppers for this dish. 

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 50 minutes

4 green bell peppers

1 red bell pepper

8 slices Toscano salami, each slice cut in half

1 large garlic clove, very finely chopped

1 tablespoon finely chopped onion                   

1/4 teaspoon dried oregano

1/4 teaspoon fennel seed

2 tablespoons extra-virgin olive oil

1 teaspoon pine nuts

4 salted anchovy fillets, rinsed (optional)

1. Preheat the oven to 450º F.

2. Place the bell peppers in a roasting pan and roast until their skin blisters black all over, 35 to 45 minutes.  Remove from the oven and once they are cool enough to handle, remove their seeds and skin.  Cut the peppers into thin strips and arrange on a platter.

3. Surround the peppers with the halves of salami.  Sprinkle the peppers with the garlic, onion, oregano, fennel seed, olive oil, and pine nuts.  Place the anchovy fillets on top, if desired, and serve at room temperature.

Variation: 

Note: 

Posted: 12/11/2006