Roll Cuisine Corner
TAPAS
by Pierre-Luc Moeys, Owner/Chef Oriole 9
ROASTED RED PEPPERS / What you need:
4 red peppers, whole
3 cloves garlic
1 cup olive oil
Salt and pepper
You can use a broiler for this, but if you have a gas stove, you can simply place your peppers one at a time on the open burner, constantly turning them until the pepper surface is fully burnt, but the pepper itself is not cooked. Store the “burnt” peppers in a closed container, as this will make it easier to peel off the skin, and put in the fridge.
Thinly slice the garlic (don’t chop), put in a saute pan with the olive oil, and heat. Take off the stove as soon as it starts to sizzle, and set aside. When the peppers are cool, peel the burnt part off carefully, cut in halves, and clean out the seeds. Slice the peppers in long strips, mix with the garlic/olive oil, and add salt and pepper to taste. You can serve immediately, but this will also keep well awhile in the fridge.
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